Stir-Fried Curry Beef

Name: Stir-Fried Curry Beef
Yield: makes 4 servings
Ingredients: 1 pound boneless beef, preferably sirloin, cut into 1/2-inch slices across the grain; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 1 teaspoon sugar; 2 tablespoons corn, grapeseed, or other neutral oil; 2 garlic cloves, minced; One 1 1/2-inch piece fresh ginger, peeled and minced; 1 small onion, sliced; 3 tablespoons curry powder, preferably homemade (pages 592–593); Chopped fresh cilantro leaves for garnish

December 14, 2011

This stir-fry has only curry powder in common with the stews that are usually labeled curries. Unlike those, this is quick and easy. Serve it over steamed rice. Other cuts of meat you can use here: pork, preferably from the shoulder or leg (fresh ham); lamb, preferably from the shoulder or leg; boneless chicken; shrimp (which will cook much faster).

Recipe notes

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