Easy Beef Curry
Because of the strong flavor of beef, it is frequently paired with strongly flavored vegetables such as onion and garlic in stir-fries like this one.
INGREDIENTS | SERVES 3 to 4
- 1 pound flank steak
- 2 tablespoons soy sauce
- Black or white pepper to taste
- 1½ teaspoons cornstarch
- 3 tablespoons vegetable or peanut oil, divided
- 2 garlic cloves, chopped
- 1 onion, sliced
- 1 green bell pepper, seeded and cut into thin strips
- 1 red bell pepper, seeded and cut into thin strips
- 1 tablespoon water, optional
- Curry Sauce
Cut the steak across the grain into thin strips about 1½ inches long. Place the beef in a bowl and add the soy sauce, pepper, and cornstarch. Marinate the beef for 15 minutes.
Heat a wok or heavy skillet on medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the chopped garlic and stir-fry for a few seconds, until it is fragrant. (Leave the garlic in the pan or remove as desired.)
Add the sliced onion and stir-fry for about 2 minutes, until it begins to soften. Add the green bell pepper. Stir-fry for a minute, then add the red bell pepper. Stir-fry for about 1 more minute. Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.
Add the sauce into the pan and heat to boiling. Cook for 1 to 2 more minutes to blend the flavors, stirring continually. Serve hot.
Monounsaturated and polyunsaturated fats are both known for their health-giving properties. These types of fats, liquid at room temperature, have been found to lower LDL (bad cholesterol). Monounsaturated fats are found in canola oil, peanut oil, and olive oil, while polyunsaturated fats are found in corn oil, sesame oil, and safflower oil.