Quick Curry Beef

1. Marinate the beef

In a medium bowl, combine the thinly sliced beef flank steak, 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 well to ensure the beef is evenly coated. Let it marinate for 20 minutes. This step tenderizes the beef and infuses it with flavor.

2. Sear the beef

Heat a wok over high heat and add 2 tablespoons of neutral oil. Once the oil is hot and shimmering, add the marinated beef in a single layer. Sear the beef for about 30 seconds without stirring to allow it to develop a nice crust, then stir-fry until the beef turns opaque. This quick, high-heat cooking locks in the juices, keeping the beef tender. Remove the beef from the wok and set it aside.

3. Cook the vegetables

Reduce the heat to medium-high and add 1 tablespoon of neutral oil to the wok. Toss in the sliced onion, green bell pepper, and red bell pepper. Stir-fry for about a minute, just until the vegetables start to soften.

4. Prepare the curry 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. Stir everything together and bring the mixture to a simmer, allowing the flavors to meld.

5. Thicken the sauce

In a small bowl, mix 2 teaspoons of cornstarch with 1 tablespoon of water to create a slurry. Add this to the simmering curry sauce, stirring continuously until the sauce thickens, which should take about a minute.

6. Combine and serve

Return the cooked beef to the wok, stirring to coat it in the thickened curry sauce. Let it cook for an additional 30 seconds to ensure everything is heated through. Serve this delightful beef curry immediately over rice or with naan for a complete meal.