Beef And Asparagus Curry Recipes

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BEEF & ASPARAGUS



Beef & Asparagus image

I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.

Provided by JustJanS

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g rump steak
40 ml soy sauce
20 ml dry sherry
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 clove garlic, crushed
1 small red chile, seeded and chopped
12 spears fresh asparagus, trimmed and cut into 5 cm pieces
40 ml peanut oil
1 teaspoon cornstarch

Steps:

  • Trim the meat, and slice across the grain evenly into long, thin strips.
  • Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
  • Drain the meat, reserving the marinade.
  • Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
  • Remove from the wok.
  • Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
  • Remove and drain on absorbent paper.
  • Blend the cornstarch with the reserved marinade until smooth.
  • Return asparagus and meat to wok with marinade mixture.
  • Stir-fry over high heat until meat is cooked through and sauce has thickened.
  • Serve at once.

SLOW-COOKER BEEF CURRY



Slow-Cooker Beef Curry image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds cubed beef stew meat
1 pound small red-skinned potatoes, quartered
2 tablespoons Madras curry powder
1 1/4 teaspoons ground cumin
2 tablespoons finely chopped peeled ginger
2 large cloves garlic, grated
Kosher salt and freshly ground pepper
5 slices naan bread
2 15-ounce cans diced fire-roasted tomatoes
1 1/4 cups fresh cilantro
1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Steps:

  • Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
  • Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
  • Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.

Nutrition Facts : Calories 549 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 121 milligrams, Sodium 1068 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 51 grams

BEEF-AND-ASPARAGUS CURRY



Beef-and-Asparagus Curry image

The sweet, grassy taste of tender green asparagus brings a hint of spring to this spicy beef curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

1 can (13.5 ounces) unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving

Steps:

  • In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

Nutrition Facts : Calories 410 g, Fat 25 g, Fiber 5 g, Protein 31 g, SaturatedFat 20 g

CURRIED BEEF STEW



Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

  • Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

COLD ASPARAGUS WITH CURRY DIP



Cold Asparagus with Curry Dip image

A delicious creamy dip for cold or hot asparagus or even artichokes. It is also excellent on potatoes and other veggies.

Provided by Jani Whitsett

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 8

Number Of Ingredients 4

1 bunch fresh asparagus spears, trimmed
¾ cup mayonnaise
¼ cup sour cream
2 tablespoons curry powder

Steps:

  • Bring a pot of lightly salted water to a boil. Add asparagus, and cook for about 7 minutes, until bright green. Remove to a bowl of ice water to cool. Drain and set aside.
  • In a medium bowl, stir together the mayonnaise, sour cream and curry powder. Transfer to a nice serving dish, and serve with chilled asparagus.

Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.1 g, Cholesterol 11 mg, Fat 18.2 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 122.9 mg, Sugar 1.3 g

ASPARAGUS CURRY



Asparagus Curry image

Make and share this Asparagus Curry recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 bunch asparagus
4 carrots
4 -5 medium potatoes
3 tablespoons roasted chana dal powder (ground dried chickpeas)
2 tablespoons dry coconut powder
1 -2 tablespoon chili powder
2 tablespoons oil
1/2 tablespoon mustard seeds
1/2 tablespoon Urad Dal
1 tablespoon jeera powder (ground cumin)
curry leaf
coriander
salt
1 pinch turmeric

Steps:

  • Chop asparagus, carrots and potato into 1/2 inch pieces.
  • Take a non-stick pan and put it on medium flame.
  • Add oil and other seasonings like mustard seeds and jeera and curry leaves.
  • Now add carrots and potatoes first.
  • Add turmeric and mix them all properly and close the lid.
  • After few minutes stir by adding salt and put the lid on again for a minute.
  • Add chopped asparagus and stir them all and close the lid to allow them cook.
  • After a few minutes check if all ingredients are cooked.
  • Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
  • Stir them all and close lid for a few minutes and switch off the stove.
  • Garnish with chopped coriander.
  • Goes well with rice, Chapathi, Dosa.
  • Also can use this in sandwiches and is very healthy.

STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS



Stir-fry green curry beef with asparagus & sugar snaps image

Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 13

250g very lean sirloin steak , sliced
1 tsp Thai fish sauce
zest and juice 1/2 lime
½ tsp green peppercorns in brine, rinsed and chopped
3 garlic cloves , chopped
1 tbsp rapeseed oil
1 large banana shallot , chopped
10 asparagus spears , sliced at an angle
4 handfuls sugar snap peas
4 broccoli florets (about 275g/10oz), cut into smaller pieces
175ml reduced-fat coconut milk
2-3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
good handful basil leaves (about 25)

Steps:

  • Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
  • Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
  • Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium

ASPARAGUS BEEF TERIYAKI



Asparagus Beef Teriyaki image

This simple, savory creation is made in the time it takes to steam a pot of rice. About 20 minutes and-boom!-you're dishing dinner. -Kari Shifflett, Lake Mills, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup teriyaki marinade
2 tablespoons water
1 tablespoon cornstarch
1/4 teaspoon pepper
2 tablespoons sesame oil, divided
1 beef sirloin tip steak (1 pound), thinly sliced
1 large sweet onion, chopped
1 medium green pepper, thinly sliced
1 medium sweet red pepper, thinly sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
3 cups hot cooked rice
Soy sauce, optional
Sesame seeds, optional

Steps:

  • In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 6-8 minutes. Remove from pan., Stir-fry onion, green pepper, red pepper and asparagus in remaining 1 tablespoon oil until vegetables are crisp-tender 4-5 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce and top sesame seeds.

Nutrition Facts : Calories 444 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 1266mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 3g fiber), Protein 30g protein.

THAI-STYLE BEEF AND ASPARAGUS CURRY



Thai-Style Beef and Asparagus Curry image

Categories     Milk/Cream     Beef     Vegetable     Stir-Fry     Quick & Easy     Lime     Coconut     Basil     Curry     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

1 pound top sirloin, cut crosswise into thin strips
2 teaspoons Thai red curry paste
4 tablespoons Asian stir-fry oil or peanut oil
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths (3 1/2 cups)
1 1/2 cups canned unsweetened coconut milk
1/3 cup chopped fresh basil
Lime wedges

Steps:

  • Place beef and curry paste in medium bowl. Stir to coat beef thoroughly. (Can be made 8 hours ahead. Cover; chill.)
  • Heat 2 tablespoons oil in large skillet over high heat. Add asparagus and sauté until crisp-tender and beginning to char slightly, about 3 minutes. Using slotted spoon, transfer asparagus to bowl.
  • Add remaining 2 tablespoons oil to skillet. Add curry-coated beef in single layer. Cook over high heat without stirring until bottom of beef begins to char slightly, about 2 minutes. Add coconut milk and cook, stirring often, until sauce is bubbling and slightly reduced, about 2 minutes. Add asparagus and heat through. Stir in basil. Squeeze lime wedges over mixture and serve.

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