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    Savory Quick-Seared Beef and Bell Pepper Curry

    clock-icon40 minutes
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    Pixicook editorial team

    A flavorful beef and bell pepper curry with a quick-seared technique and aromatic spices.

    Ingredients for Savory Quick-Seared Beef and Bell Pepper Curry

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Beef Flank Steak, thinly sliced against the grain

    0 lb

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Neutral Oil

    teaspoons

    Substitute chevron-down

    Oyster sauce

    teaspoons

    Substitute chevron-down

    Light Soy Sauce

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Neutral Oil

    tablespoons

    Substitute chevron-down

    Medium Onion, halved and sliced into small wedges

    each

    Substitute chevron-down

    Bell Pepper, seeded and cut into 1-inch pieces

    each

    Substitute chevron-down

    Bell Pepper, seeded and cut into 1-inch pieces

    each

    Substitute chevron-down

    Low Sodium Chicken Stock

    cups

    Substitute chevron-down

    Curry Powder

    teaspoons

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Fine Sea Salt

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    How to Make Savory Quick-Seared Beef and Bell Pepper Curry

    1. Marinate the Beef

    Start by marinating the beef. In a bowl, combine the sliced flank steak with 3 tablespoons of water, 1 teaspoon of cornstarch, 2 teaspoons of neutral oil, 2 teaspoons of oyster sauce, 1 teaspoon of light soy sauce, and 0.5 teaspoon of baking soda. Mix everything well and let it marinate for about 20 minutes. This marinade tenderizes the beef and infuses it with flavor, making it glossy and slightly sticky.

    2. Sear the Beef

    Heat a wok over high heat and add 2 tablespoons of neutral oil. Once the oil is hot, sear the marinated beef by spreading it out in the wok and leaving it undisturbed for about 30 seconds. This high heat searing locks in the juices. Then, stir-fry the beef until it turns opaque but is still slightly rare in the center. Remove the beef from the wok and set it aside.

    3. Cook the Vegetables

    Reduce the heat to medium and add the remaining 1 tablespoon of oil to the wok. Add the sliced onions and bell peppers, stirring them for about a minute until they start to soften and release their aroma.

    4. Simmer the Sauce

    Pour in 1.5 cups of low-sodium chicken stock, then add 5 teaspoons of curry powder, 1 teaspoon of turmeric powder, 0.5 teaspoon of fine sea salt, and 0.5 teaspoon of sugar. Allow the mixture to simmer briefly to blend the flavors and cook the vegetables.

    5. Thicken the Sauce

    To thicken the sauce, mix 2 teaspoons of cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Pour this slurry into the wok and let the sauce simmer for about a minute until it thickens and coats the back of a spoon.

    6. Combine and Serve

    Finally, return the cooked beef to the wok and stir it into the sauce. Cook everything together for about 30 seconds until the beef is fully cooked through and well-coated with the sauce. Serve the savory quick-seared beef and bell pepper curry hot, and enjoy the perfect blend of flavors and textures.


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