This Beef Curry recipe is definitely a fan favorite! The flavor and simplicity is next level. Plus, it's great for a weeknight meal as it's quick and easy to put together and packed with flavor!
Beef Curry Ingredients:
1 pound Country Natural Beef Boneless Steak Bites*
Kosher salt and ground black pepper for seasoning
1 tablespoon ghee or olive oil
1/4 cup beef broth
2–3 teaspoons garlic, minced
1/2 large red onion, sliced
1 red bell pepper, sliced
2–3 tablespoons red curry paste
1 15oz can full fat coconut milk
2 teaspoons lime juice
1/4 cup fresh basil, roughly chopped
additional kosher salt, to taste
7–8oz rice noodles**
Toppings: fresh basil (chopped) and lime slices
Kosher salt and ground black pepper for seasoning
1 tablespoon ghee or olive oil
1/4 cup beef broth
2–3 teaspoons garlic, minced
1/2 large red onion, sliced
1 red bell pepper, sliced
2–3 tablespoons red curry paste
1 15oz can full fat coconut milk
2 teaspoons lime juice
1/4 cup fresh basil, roughly chopped
additional kosher salt, to taste
7–8oz rice noodles**
Toppings: fresh basil (chopped) and lime slices
*You could also use Country Natural Beef Sirloin Steak and simply cut it into chunks yourself.
**You can also serve this plain, with cauliflower rice or with regular rice.
Instructions:
Take steak out of fridge and bring to room temp, place steak on a plate and pat dry with clean paper towel.
- Season steak generously with kosher salt and ground black pepper.
- Bring large cast iron skillet to medium-high heat.
- Add ghee (or olive oil) and swirl to coat the pan.
- Sear steak pieces on both sides, approximately 1-2 minutes per side (depending on thickness).
- You don't want to cook them all the way through, just sear them.
- Remove from skillet and place on a plate; set aside for later.
- Add broth to pan to deglaze the bottom; be sure to scrape up any bits that are stuck.
- Add the garlic and move around the pan until fragrant, about 30 seconds
- Add red onion, red bell pepper, curry paste, coconut milk, and lime juice.
- Use a whisk to combine.
- Add beef back in along with any juices that have settled on the plate.
- Let simmer 5-10 minutes.
- Meanwhile, cook your rice noodles according to their package instructions. Drain and set aside.
- Add in basil to curry mixture; stir to combine.
- Taste and add additional kosher salt, as needed.
- Serve over rice noodles.
- Garnish with fresh lime slices and additional chopped basil.
Notes:
- You could easily make this in a dutch oven versus cast iron skillet.
- If your coconut milk has separated in the can simply pour out into a bowl and use a whisk or immersion blender to recombine before using.
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