Stir-Fried Beef Curry

From: Tropicalz

On Apr 11, 2007

My husband and I really enjoyed this dish. Next time, I will marinade the beef longer. Thanks!

From: TexasKelly

On Dec 13, 2006

This was an excellent dish. I only changed a few things. I used chicken instead of beef only b/c I did not have any beef on hand. Then, b/c I did not have time to marinate the chicken, I poured the marinade over the chicken and baked it in the oven. I pulled the chicken apart into peices, and then followed the rest of the directions to a T. I also only used a little bit of corn oil instead of the 3 tbsp of peanut oil, and I also subbed corn oil for sesame oil, both times b/c I didn't have the type of oil the recipe called for. I also did not have any rice wine, so I used red wine, and I used McCormick curry powder. I also did not have dark soy sauce, so I used light. All in all, even with those few changes I think I stayed true to the recipe, and it was WONDERFUL. My husband went back for 2nds, which means it was a hit b/c he can be picky. I will definately get some beef next time I go grocery shopping, to try this recipe again the way it is printed. Thanks for posting such a great recipe.

From: Panthur

On Dec 8, 2006

This had awesome flavor, even when reheated. Next time I make it I'll throw in some veggies as another reviewer did to make it healthier and I'll cut back on some of the oil. I made about 3 servings for us when prepared with two cups of rice.

From: Beck D

On Jul 9, 2006

What a fantastic blend of Indian and Asian ingredients! This tasted just wonderful and has gone straight into our 'make again' file! I used 250gm rump steak for the two of us but still used the full amount of curry sauce as we like plenty on our rice! I also threw in a few bunches of baby bok choy and stir fried for a couple of minutes after frying the onions; I didn't need to let the sauce simmer as it was a perfect consistancy for us immediately. Thanks so much for posting your lovely recipe!