Beef Curry is a simple, easy and quick easy weeknight dinner that is packed with flavor! Serve plain, with rice noodles or rice!
Best Ever Beef Curry Recipe
This recipe is truly one of my favorites! I have several curry recipes on the site (this Ultimate Shrimp + Chicken Curry and Easy Potsticker Soup are amazing too!), but the flavor and simplicity of this one is just next level. Feel free to serve with the rice noodles we suggest, you can eat it on your own for a paleo/Whole30 option or you can serve it with regular rice. Cannot wait for you to try this!
See Also: How to Cook Beef Tenderloin Steak Tips
Key Ingredients + Substitutions
- Country Natural Beef Boneless Steak Bites: you could also use Country Natural Beef sirloin steak and simply cut it into chunks yourself.
- kosher salt and ground black pepper: you will use these to (generously) season your steak bites and then, at the end, you will taste and add additional salt, to taste.
- ghee or olive oil: this is used to coat the pan before searing the beef. You could also use avocado oil.
- beef broth: we don’t use much of this, just enough to deglaze the pan after searing the beef.
- garlic: because you gotta have some garlic in there!
- red onion + red bell pepper: feel free to add in other veggies if you want!
- red curry paste + full fat coconut milk: these two combine perfectly to make a delicious broth/sauce.
- lime juice: for extra acidity.
- fresh basil: this adds an earthy tone that pairs perfectly with the curry and lime juice.
- rice noodles: love how light these are and they are so good when coated with the curry broth! Feel free to serve plain, with regular rice or cauliflower rice.
How to Make Beef Curry
Pat your beef dry with a clean paper towel (feel free to trim any excess fat).
Season generously with kosher salt and ground black pepper.
Sear on both sides – we are not looking to fully cook the beef in this step; we just want a sear on both sides. They will finish cooking in the liquid later on.
Remove the beef and place on a plate; set aside.
After you deglaze the pan with some broth, add in the garlic, onion and bell pepper.
Then add in the curry paste and coconut milk.
Stir to combine.
Add back in the beef (along with any juices that have settled on the plate) and basil and stir. Let simmer a bit until the beef has cooked to your liking (don’t over-cook the beef).
Serve with rice noodles (or rice) and enjoy!
Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Other Recipes You Might Like
Ultimate Shrimp + Chicken Curry
Curried Meatballs
Easy Shrimp Curry
Vegetarian Sweet Potato Curry
Video
Ingredients
- 1 pound steak, cut into 1-inch pieces
- kosher salt and ground black pepper
- 1 tablespoon ghee, or olive oil
- ¼ cup beef broth
- 2-3 teaspoons garlic, minced
- 15 ounces full fat coconut milk
- 1 red bell pepper, sliced
- ½ large red onion, sliced
- 2-3 tablespoons red curry paste
- 2 teaspoons lime juice
- 7-8 ounces rice noodles*
- ¼ cup fresh basil, roughly chopped
- kosher salt, to taste
Topping Suggestions:
- fresh basil, chopped
- lime wedges
Instructions
- Sear Steak: Place 1 pound steak on a plate and pat dry with a clean paper towel. Season with kosher salt and ground black pepper. Bring large cast iron skillet to medium-high heat, add 1 tablespoon ghee and swirl to coat the pan. Sear steak pieces on both sides, approximately 1-2 minutes per side (depending upon thickness). You don't want to cook them all the way through, just sear them. Remove from skillet and place on a plate; set aside for later.
- Curry Sauce: Keep the skillet at a medium high heat, add ¼ cup beef broth to pan to deglaze the bottom; be sure and scrape up any bits that are stuck to the. bottom. Add 2-3 teaspoons garlic and move around the pan until fragrant, about 30 seconds. Add 15 ounces full fat coconut milk, 1 red bell pepper (sliced), ½ large red onion (sliced), 2-3 tablespoons red curry paste and 2 teaspoons lime juice. Use a whisk to combine.
- Beef: Add beef back in along with any juices that have settled on the plate. Let simmer 5-10 minutes or until cooked to your liking.
- Cook Noodles: Meanwhile, cook 7-8 ounces rice noodles* according to their package instructions. Drain and set aside.
- Adjust Flavor: Add in ¼ cup fresh basil to curry mixture; stir to combine. Taste and add additional kosher salt, as needed.
- Serve: Ladle over rice noodles. Garnish with fresh lime slices and additional chopped basil.
Notes
- *Steak: you can use sirloin, ribeye, york strip here – other cuts will work, just ensure they aren’t too tough.
- Dairy-Free: to make this dairy-free simply opt for the olive oil instead of the ghee.
- Cast Iron Skillet: you could easily make this in a dutch oven as well.
- Coconut milk: if your coconut milk has separated in the can simply pour out into a bowl and use a whisk or immersion blender to recombine before using.
- Rice Noodles: you can also serve this plain, with cauliflower rice or with regular rice!
- Paleo/Whole30: to serve paleo/Whole30 simply serve with cauliflower rice or serve plain!
Leave a Rating & Comment