Yellow Beef Curry

Yellow Beef Curry
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Top sirloin steaks are from the sirloin of beef. They are often lean, high in protein, and will compliment any recipe with rich beef flavor. Top sirloin steaks are great for grilling, air frying, or pan searing.

Yello Beef Curry with rice
Photo by Marusa Jonas
Yield: 10 servings
Ingredients:
For the Paste:
  • 1/3 cup peanut butter
  • 3 Tablespoons fresh ginger, scrubbed with clean vegetable brush under running water, chopped OR 1 teaspoon ginger powder
  • 1 onion, scrubbed with clean vegetable brush under running water, chopped
  • 6 garlic cloves, peeled and chopped
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1/2 Tablespoon sugar
  • 1/4 cup water
For the Curry:
  • 1 Tablespoon vegetable oil
  • 1 pound Top Sirloin Steak, sliced into 1/8-inch thick strips
  • 1 red bell pepper, scrubbed with clean vegetable brush under running water, sliced
  • 3 carrots, scrubbed with clean vegetable brush under running water, peeled and cut into sticks
  • 3 cups broccoli florets, gently rubbed under cold running water
  • 1 (14 ounce) can light coconut milk
  • 1 teaspoon red pepper flakes (optional)
  • Cooked rice (optional)
  • ¼ cup crushed peanuts (optional)
  • ¼ cup fresh cilantro, gently rubbed under cold running water (optional)

Directions:

  1. Wash hands with soap and water.
  2. In a small food processor or blender, blend the paste ingredients until smooth.
  3. In a large nonstick skillet, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 145°F on a food thermometer. Set aside and keep warm.
  4. Return the skillet to medium heat. Add the paste and cook, stirring constantly, for about 1 minute, until fragrant.
  5. Add bell pepper, carrot, broccoli, and coconut milk and stir to combine. Bring to a boil.
  6. Reduce to a simmer, cover, and cook for 10-15 minutes, or until the vegetables are tender. Stir occasionally.
  7. Add beef and juices to skillet. Stir and cook for 1-2 minutes or until heated through. Add pepper flakes, if desired.
  8. Serve over rice and top with peanuts and cilantro, if desired.
  9. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (1/2 cup):
  • Calories 210
  • Total Fat 14g
  • Saturated Fat 4.5g
  • Cholesterol 30mg
  • Sodium 340mg
  • Total Carbohydrates 11g
  • Fiber 2g
  • Total Sugars 5g, includes 1g Added Sugars
  • Protein 12g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 10%
  • Potassium 8%
Nutrition Software Used: 
ESHA Food Processor