Curried Beef With Onions Recipes

CURRIED BEEF

Steps:

• In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.

CURRIED BEEF STIR-FRY

Steps:

• In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.

EASY CANTONESE BEEF CURRY

Steps:

• Cut the beef across the grain into thin strips, approximately 1 1/2 inches long and 3/4 inch wide. Peel and chop the onion.
• In a small bowl, combine the chicken broth, dark soy sauce, sugar, and salt. Set aside. In another small bowl, combine the cornstarch with water and set aside.
• Preheat the wok on medium-high heat; the wok is ready when a couple of drops of water sizzle are added.
• Pour 1 to 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is hot, turn the heat down to medium and add the onion. Add the curry powder, brown briefly, then add the water to make a paste.
• Turn the heat back up to medium-high. Push the onion to the sides and add the beef in the middle. Sear for about 30 seconds, then stir-fry until the redness is gone, about 2 minutes. Splash the beef with the rice wine or dry sherry while stir-frying.
• Add the sauce to the wok. Bring to a boil and cook for another 2 to 3 minutes.
• Remove the wok from the heat. Give the cornstarch and water mixture a quick re-stir. Stir the cornstarch and water mixture into the sauce. Return the wok to the burner and continue stirring until the sauce thickens. Serve hot over rice.

CHINESE STIR-FRIED BEEF WITH ONIONS

Steps:

• Gather the ingredients.
• Cut beef against the grain into 1/2-inch strips.
• In a large bowl, combine the light soy sauce, rice wine or dry sherry, sesame oil, black pepper, and cornstarch. Add the beef, coating completely, and marinate at room temperature for about 15 minutes.
• In a small bowl, combine the dark soy sauce , sugar, and Chinese rice wine or dry sherry. Set aside.
• Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides.
• When the oil is ready, add ginger and garlic. stir-fry briefly and add onions. Stir-fry until onions are crisp-tender.
• Remove the vegetables from the wok and set aside.
• Add 1 tablespoon oil to the wok, if necessary. Add the beef , stir-frying until it changes color.
• Add the water at this point to make a gravy.
• Return the vegetables to the wok and mix well.
• Add the reserved dark soy sauce-wine mixture.
• Stir in the green onion. Stir-fry briefly to blend all the flavors.
• Serve hot with rice.

CURRIED BEEF WITH RICE

Steps:

• In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

CURRIED ONIONS

Steps:

• Wash and finely chop onions.
• Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
• Add chopped coriander leaf. Serve with pita bread or toast.

CHINESE CURRIED BEEF & POTATOES

Steps:

• Slice steak thinly across the grain.
• Peel potatoes and cut into 1/2 inch cubes.
• Peel onions, cut into quarters and separate each layer.
• Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
• Add onions and curry powder, cook further 2 minutes, remove from pan.
• Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
• Add potatoes, onion and extra curry powder; toss for 2 minutes.
• Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
• Toss until sauce boils and thickens.
• Reduce heat, simmer 30 minutes or until potatoes are cooked.
• Serve with boiled rice.

CURRIED GROUND BEEF WITH PEAS AND POTATOES

Steps:

• Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
• Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
• While the beef is cooking, peel and cube the potato into ½-inch pieces.
• Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
• Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
• Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.

CURRIED BEEF & ONIONS

Steps:

• Cut steak diagonally across grain into thin slices.
• Heat oil in a large nonstick frypan over medium high heat.
• Add steak, saute 3 minutes.
• Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
• Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
• Remove from heat, and cool slightly.
• Stir in yogurt.
• Serve over rice.
• Garnish with cilantro, if desired.

PAKISTANI GROUND BEEF CURRY

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
• Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.