More Great Recipes: Beef | Main Dish | Spicy

Beef Curry

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Recipe source: Food & Wine magazine

Wine Recommendation: Either a shiraz from Australia or a syrah from California will provide enough flavor to stand up to this curry and contribute a black-pepper spiciness, too.

Ingredients You'll Need

3 tablespoons cooking oil
1 onion, cut into thin slices
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon dried red-pepper flakes
1/8 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
1 1/2 pounds sirloin steak, cut into 1-inch cubes
3 tablespoons chopped cilantro


In a large frying pan, heat the oil over moderate heat.

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic and ginger and cook, stirring, for 1 minute.

Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water.

Add the paste to the onion and cook, stirring, for 1 minute.

Add the meat to the pan and cook, stirring, for 3 minutes.

Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare.

Stir in the cilantro.

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