ChineseBeefCuisineCurriesMainsMeatQuick & Easy

Quick and Easy Chinese Curry – Beef Stir Fry

12 mins Cook
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beef curry

I love to make Chinese curries on Sundays while enjoying a good movie with my husband. Also these stir fry curries are so quick and easy to make.

Ramsha Baig

Chinese Curry beef Stir Fry features tender curry-spiced flank steak in fragrant black bean sauce. Make this steak stir fry recipe for a flavorful and smooth weekend dinner.

You can also try my Beef Black Bean Sauce and Spicy Asian Meatballs Chicken if you like stir fry curries.

While you’re searching out short cooking, flavorful dinner thoughts, stir fries are smooth solution. Now not handiest do they cook fast, however stir fry recipes are versatile and adaptable. You could lead them to with almost any protein and sauce, and that they’re a remarkable way to use up the percentages and ends out of your produce drawer.

Chinese Curry Beef Stir Fry

Cuisine: Asian / Chinese

No journey to China might be entire with out a forestall in Beijing for a flavor of conventional chinese meals like char siu bao, dumplings, or a mung bean cake. After that, observe the antique Silk avenue trade course to the southern a part of the united states of america to experience a chinese curry.

Although curry isn’t a traditional dish, it’s a popular dish in China, mainly in southern cities. It became brought to the chinese population with the aid of residents of India and neighboring middle eastern nations to the south.

Preventing Chewy Beef Stir Fry

A not unusual trouble many people have is tough, chewy meat of their stir fries. here are some matters which can motive this hassle:

Using the wrong cut of meat
be sure to use a reduce of meat that isn’t overly marbled with fats. Stir fries cook dinner right away, so it’s essential to apply skinny, lean cuts of red meat. You need a little bit of fat for flavor, however now not so much that it doesn’t have time to soften and render down during the quick cook dinner inside the wok.

If at all feasible, avoid using fatty cuts of stew meat! The exceptional cut of meat for stir fry is thinly sliced flank steak.

If you could’t discover any flank, other inexpensive and desirable satisfactory alternatives are skirt steak and beef tenderloin.

Not slicing the steak properly.
make sure to slice the meat across the grain, not with the grain. when you study a cut of meat, you’ll word herbal lines running in a single route thru the beef; the ones strains are the “grain”.

in addition to that, be sure to cut pieces that aren’t so small that they overcook, or so large that they overcook on the outdoor and live uncooked at the interior

try to cut the steak slices 2 to a few inches lengthy and ¼ inch huge.

Failing to tenderize and marinate the beef.
Tenderizing is particularly crucial for brief-cooking dishes like chinese curry beef. due to the fact the beef chefs in no time, there isn’t enough time for the fat to melt and render out, so we use a marinade to assist with that.

Tenderizing methods


Velveting is a way of tenderizing that many chinese restaurants use. It includes coating the stir fry meat (or poultry) in a mixture of cornstarch and egg whites. After sitting in that mixture for 20 mins or so, the beef is deep fried in oil for a minute earlier than being placed into the wok.

That little little bit of cornstarch and egg white tenderizes the meat and also continues it from absorbing an excessive amount of cooking oil.

brief marinade

rather than velveting the beef, i take advantage of a conventional meat marinade for this stir fry. Liquid marinades and dry spice rubs paintings double obligation, marinating the beef while also adding taste.

Marinade for chinese Curry beef

The curry flavor in this dish comes from dry curry powder, which is delivered to the beef marinade. The marinade itself is quite simple to make; it’s only a mixture of soy sauce and rice vinegar.

Tips for Perfect Chinese Curry Beef

Here are my tips for making the best beef stir fry:

  • Preheat your wok or skillet before adding oil– Adding room temperature oil to a cold pan will likely cause your food to stick to the pan. Be sure the pan has completely preheated.
  • Don’t crowd the pan– Leave plenty of space around the slices of beef. This ensures that they caramelize and for a nice sear rather than being steam cooked.
  • Let the meat rest before serving– You don’t have to wait long; 5 minutes is perfect. You just want to allow some time for the meat juices to redistribute
Chinese Curry Beef Stir Fry

Chinese Curry Beef Stir Fry

I love to make Chinese curries on Sundays while enjoying a good movie with my husband. Also these stir fry curries are so quick and easy to make.
prep time
35 mins
cooking time
12 mins
total time
47 mins



  • 1 lb flank steak cut into thin strips (See Note 1)

  • 2 tablespoon rice vinegar

  • 2 tablespoon soy sauce

  • 2 tablespoon curry powder

  • 1 tablespoon oil

  • ½ cup beef stock

  • 1 tablespoon black bean paste

  • 1 tablespoon cornstarch

  • 1 bay leave

  • 2 tablespoon water

  • ½ teaspoon white pepper

  • ⅛ teaspoon salt


In a bowl blend the curry powder, vinegar and soy sauce. add the skinny strips of pork and massage with fingers to cover each piece of meat with marinade. cover and place in refrigerator to relaxation for half-hour.
In a wok placed over excessive heat, add the oil. In small batches to ensure the meat receives seared, now not steamed, fast stir fry the meat till cooked on both facets, 2-three mins. dispose of from wok and set apart.
add the ½ cup of beef stock and scrape up bits of caramelized beef bits. upload the black bean paste and stir. Stir inside the cornstarch slurry and stir to create a clean sauce. prepare dinner for a minute and add the beef back in and stir fry for three-four minutes.
Season to taste with salt and white pepper if needed. Serve with steamed rice and veggies if desired.


Slice the flank steak lengthwise into four or five 2-inch wide strips. Take each strip, and cutting across the grain and on the diagonal, cut thin ¼ inch pieces.
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