Curry Beef (side) Recipe

Slice and marinate

Pat the beef dry and slice thinly against the grain into bite-sized strips. In a bowl combine the sliced beef, salt, black pepper, soy sauce and cornstarch. Toss until evenly coated and let sit for 10 minutes while you prepare other ingredients.

Heat a large skillet or shallow pan over medium-high heat. Add 1 tablespoon of vegetable oil. When hot, add the marinated beef in a single layer (work in two batches if needed) and sear quickly until just browned — about 1 minute per side. Remove beef to a plate and set aside. Wipe the pan if there is excessive fond, leaving browned bits.

Add the remaining 1 tablespoon oil to the pan. Reduce heat to medium and add the sliced onion. Sauté 4–6 minutes until soft and beginning to caramelize. Stir in the minced garlic and ginger and cook 30 seconds until fragrant.

Sprinkle in the curry powder, turmeric and paprika and toast with the aromatics for 30–45 seconds, stirring constantly so spices bloom but do not burn.

Stir in the tomato paste, then pour in the stock and coconut milk while scraping the bottom of the pan to deglaze and incorporate browned bits. Stir until smooth.

Add the brown sugar, fish sauce (or extra soy), and lime juice. Taste and adjust: add a pinch more salt or 1/2 tsp sugar if too tangy. If using potatoes and carrots, add them now and bring the mixture to a gentle simmer.

Return the seared beef and any accumulated juices to the pan. Reduce heat to low, partially cover, and simmer gently for 12–15 minutes until beef is tender and vegetables (if used) are cooked through. For a thicker sauce, remove the lid for the last 5 minutes to reduce; for a thinner sauce, simmer uncovered for less time and add up to 2 tbs extra stock as needed.

Taste and finish the curry: adjust seasoning with salt, a squeeze more lime juice, or a dash more fish sauce/soy if needed. Stir in toasted sesame oil if using for a hint of nuttiness.

Transfer to a serving dish and sprinkle with chopped cilantro and sliced green onion. Serve hot as a side with steamed rice, roti, or bread.