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Beef Curry
© Melanie Acevedo

Beef Curry

  • SERVINGS: 4
  • FAST

A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. Serve the curry with steamed rice or potatoes.

  1. 3 tablespoons cooking oil
  2. 1 onion, cut into thin slices
  3. 3 cloves garlic, minced
  4. 1 tablespoon minced fresh ginger
  5. 2 1/2 teaspoons ground coriander
  6. 1 teaspoon ground cumin
  7. 1/4 teaspoon dried red-pepper flakes
  8. 1/8 teaspoon turmeric
  9. 1/2 teaspoon salt
  10. 2 tablespoons water
  11. 1 1/2 pounds sirloin steak, cut into 1-inch cubes
  12. 3 tablespoons chopped cilantro
  1. 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.
  2. 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.
  3. 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.

Suggested Pairing

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.

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