curry beef

Easy Curry Beef Rice Bowls takes that delicious, slow-cooked flavor and distills it into something that is fast, easy, and just as flavorful and comforting. Ground beef cuts the cooking time and keeping things small with diced potatoes ensures you’re feasting on authentic-tasting quick and easy curry beef before long.

Easy Curry Beef Rice Bowls

onion ((finely diced))

garlic ((minced))

potato

beef ((450 grams))

curry powder

turmeric

cumin

sugar

black pepper

salt

beef broth ((350 ml))

cornstarch

peas ((optional))

In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.

Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.

Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!

Add the peas (if using). Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Season with additional salt to taste, if necessary. Spoon over a bed of rice to serve!

Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.

One Pot Coconut Curry Beef Stew

tablespoons vegetable oil

lb. stewing beef,

medium onion, sliced

tablespoon garlic, minced

teaspoon fresh ginger, grated

yellow curry powder

cumin powder

soy sauce

brown sugar

2-3 bay leaves

(400 ml) cans coconut milk

potatoes,

carrots,

red chilli, chopped (for garnish)

teaspoon fresh cilantro, finely chopped (for garnish)

white sesame seeds (for garnish)

Heat oil in Dutch oven (or large cooking pot) for 2 minutes over medium high heat until the oil starts to sizzle and shimmer. Add in cubed beef chunks and stir well to cook evenly for 6-8 minutes until the beef browns.

Add onions, garlic, and ginger. Mix well by stirring with a spatula for about 2 minutes until fragrant. Add all the seasoning including curry powder, cumin, soy sauce, brown sugar, black pepper, and bay leaves. Continue stirring to combine for about 3 minutes.

Stir in coconut milk to combine. Turn the heat down to medium low and cover the lid. Simmer for 25 minutes until the beef is tender, stirring occasionally to cook the beef evenly. To check the tenderness of the beef, use a fork. If you are able to insert a fork in the center of beef with little resistance, it's cooked fork tender.

Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 15 minutes until the potatoes and carrots start to soften. Add 1/4 cup water if needed to thin out the sauce (if the sauce gets too thick). Remove the pot from heat and let rest for 20 minutes to slightly cool down. The longer it rests, the more flavorful the beef curry gets.

Serve over rice and sprinkle red chilli, cilantro and white sesame seeds on top to garnish.

This looks so yummy! I can't wait to try this with my family.

Love how easy this recipe is. It’s perfect for our family!

I changed the recipe up just a little, adding a bit of salt and reducing the amount of pepper (I'm heat sensitive).  I did not let it rest the full twenty minutes because of a time shortage.  But it was delicious anyway and so easy to make.  Next time I will give myself a little more time.  And there will definitely be a next time.

I only had 1 can of coconut milk so I added  1.5 cup of bouillon.  I also added peas. So tasty, adding this to my rotation.

Only 5 ingredients and a few minutes needed to create a healthy and tasty family dinner? This Slow Cooker Beef Curry is so simple to make and is packed with rich and delicious flavor. Why settle for another boring dinner when you could have this flavorful one instead with less work!

Slow Cooker Beef Curry

beef

onion

garlic

coconut milk

Add all ingredients to slow cooker and stir to combine

Cover and cook on low for 8-10 hours

Serve over rice topped with fresh cilantro or as desired

These soft and delicious buns are jam packed with savoury and slightly sweet, aromatic curry beef that doesn&#039;t lack in flavour.

Chinese Curry Beef Buns

g beef

white onion (finely diced)

garlic (minced)

Tbsp curry powder

tsp sea salt

Tbsp sugar

C beef stock

Tbsp all-purpose flour

water

90 ml whole milk (lukewarm)

g cane sugar

g active dry yeast

all-purpose flour

egg (save the remaining for egg wash)

ml avocado oil (or a light vegetable oil)

g sea salt

tsp black sesame seeds (optional)

Tbsp water

Heat a large pot over medium high heat.

Add in the ground beef and break it up with the back of a wooden spoon. Sauté until the beef releases some oil, about 2-3 minutes (if you use regular, you may need to blot excess grease with a paper towel).

Lower the heat to medium, add the onion and garlic to the beef and continue to sauté until onions soften and aromatic, another 4-5 minutes.

Season the meat with salt and sugar.

Add in the curry powder and stir to coat the beef, cooking for 1-2 minutes. Reduce the heat to medium low.

Add in the soy sauce. Stir to incorporate the mixture.

Pour in 1/4 C beef stock and scrape off any brown bits stuck to the pot. 

Give it a taste and adjust to your preference. 

Remove the beef mixture from heat and transfer to a bowl to cool down.

Once cooled, use a large ice cream scoop to portion out the filling (8) onto a plate. 

Cover the plate with plastic wrap and place into the fridge to chill for at least 1-2 hours.

Make the curry beef filling:

In a small saucepot, add in flour and water.

Whisk over low-medium heat for about 3-4 minutes, until thickened, like a paste. Remove from heat and let cool to room temperature.

Make the tangzhong:

Pour the warmed milk into a bowl, add in the sugar and yeast.

Give it a stir and let the yeast activate and bubble.

In a bowl of a stand mixer fitted with a dough hook, add in the flour, 40g egg (remember to save some for the eggwash later), oil and sea salt.

Start the mixer on low and pour in the activated yeast and milk. Add in the cooled tangzhong.

Knead until the dough starts to come together and forms a smooth and shiny ball, about 7-8 minutes of kneading.

Put the dough into a lightly greased bowl and cover with plastic wrap. Place in a warm location and let the dough double in size (approximately 60-90 mins, depending on how warm your kitchen is).

Prepare a baking sheet with parchment paper. Set aside.

Once the dough has risen, deflate the dough and divide into equal portions, about 65g each.

Make the dough:

Roll each portion of dough with a rolling pin into a circle about 5" in diameter, leaving the centre slightly raised and the edges thinner.

Using the ice cream scoop, transfer the portioned curry beef filling (appx 55-60g) to the centre of the dough and carefully gather the dough up around the filling, pinching the seams. Note: The amount of filling is quite a bit for the dough but it will all fit. You can also decrease the amount of filling to make more room to work with the dough.

Shape the bun, gently flatten it a little and place onto the baking sheet and repeat with the remainder.

Preheat oven to 375°F/191°C.

Cover the buns loosely with plastic wrap and leave to rise until slightly puffy, about 20-30 minutes. Note: You&#039;ll know the buns are perfectly proofed when you make a little indentation and it slowly fills back in. If the fills back in quickly, give it a little more time.

Brush the tops of each bun with the leftover beaten egg. Add a little black sesame seeds to the centre of the bun.

Bake at 375°F/191°C for 15-16 minutes, until lightly golden in colour, or until the dough reaches an internal temperature of 190°F/88°C.

Assemble:

In a small bowl, add in the sugar and hot water and stir together to make a syrup.

Once the buns are done baking, remove them from the oven and brush the tops of the buns with the sugar syrup.

Turn the oven off and place the buns back into the oven for 2 more minutes.

Remove the buns and let cool slightly. Best served warm and fresh.

Make the sugar glaze:

This braised curry beef is a traditional Chinatown recipe of tender braised beef made in a fraction of the time using an Instant Pot!

Instant Pot Braised Curry Beef

vegetable oil ((plus 1 tablespoon, divided))

garlic ((chopped))

shallots

bay leaves

turmeric powder

beef broth broth

salt ((plus more to taste))

tomato paste

onions

First, blanch the beef to get rid of any impurities. Add the chunks of beef to a wok full of cold water, and bring to a boil. Boil for 1 minute, drain, rinse, and set aside.

Heat ¼ cup of oil in the Instant Pot on the sauté setting. Add the garlic, shallots, and bay leaves to infuse the oil. Cook for a few minutes. Then add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn’t stick to the bottom of the pot. Take care not to burn the spices!

After a minute, add in the beef, broth or water (reduce the amount of liquid here to ⅔ cup if using beef chuck instead of outside flank), sugar, salt, and tomato paste. Seal the Instant Pot, and turn on the meat stew setting for 45 minutes (reduce cooking time to 30 minutes if using beef chuck).

Meanwhile, sauté the onions in 1 tablespoon oil in your wok for 1-2 minutes. They should still be a bit crunchy. Set aside. Release pressure completely from the Instant Pot using natural release.

When safe, open the lid of the Instant Pot, and turn on the sauté setting. Stir in cornstarch slurry, and allow the sauce to thicken for a couple minutes. If the curry isn’t thick enough for your liking, make and add more cornstarch slurry accordingly. After the sauce has thickened, stir in the sautéed onions. Taste for seasoning and add salt to taste. Serve over rice.

Top 5 curry beef recipes from across the web

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Top Tags

Easy Curry Beef Rice Bowls

One Pot Coconut Curry Beef Stew

Slow Cooker Beef Curry

Chinese Curry Beef Buns

Instant Pot Braised Curry Beef

Top 5 curry beef recipes from across the web

The most viewed curry beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Curry Beef Rice Bowls

One Pot Coconut Curry Beef Stew

Slow Cooker Beef Curry

Chinese Curry Beef Buns

Instant Pot Braised Curry Beef

The most viewed curry beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine