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beef curry in skillet

BEEF CURRY

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! 
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb Country Natural Beef Boneless Steak Bites
  • Kosher salt & ground black pepper for seasoning
  • 1 tbsp ghee or olive oil
  • 1/4 cup beef broth
  • 2-3 tsp garlic, minced
  • 1/2 large red onion, sliced
  • 1 red bell pepper, sliced
  • 2-3 tbsp red curry paste
  • 1 15 oz can full fat coconut milk
  • 2 tsp lime juice
  • 1/4 cup fresh basil, roughly cut
  • additional Kosher salt, to taste
  • 7-8 oz rice noodles**
  • Toppings: fresh basil (chopped) and lime slices

Method
 

  1. Take steak out of fridge and bring to room temp, place steak on a plate and pat dry with clean paper towel.
  2. Season steak generously with kosher salt and ground black pepper. 
  3. Bring large cast iron skillet to medium-high heat. Add ghee (or olive oil) and swirl to coat the pan. 
  4. 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.
    seared steak bites
  5. Remove from skillet and place on a plate; set aside for later. 
  6. Add broth to pan to deglaze the bottom; be sure to scrape up any bits that are stuck. 
  7. Add the garlic and move around the pan until fragrant, about 30 seconds
  8. Add red onion, red bell pepper, curry paste, coconut milk, and lime juice. Use a whisk to combine.
  9. Add beef back in along with any juices that have settled on the plate. Let simmer 5-10 minutes. 
  10. Meanwhile, cook your rice noodles according to their package instructions. Drain and set aside. 
  11. Add in basil to curry mixture; stir to combine. 
  12. Taste and add additional kosher salt, as needed. 
  13. Serve over rice noodles. Garnish with fresh lime slices and additional chopped basil. 

Notes

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.
 

RECIPE MADE IN PARTNERSHIP WITH THE WOODEN SKILLET