Quick High-Protein Beef Curry
A robust and flavorful beef curry that comes together quickly, offering a healthier 'fakeaway' option without sacrificing taste. Perfect for a satisfying weeknight meal.
Ingredients
- 1 lb beef sirloin thinly sliced against the grain
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp red curry paste adjust to taste
- 1 can full-fat coconut milk 13.5 oz
- 1/2 cup beef broth low sodium
- 1 red bell pepper sliced
- 2 cups fresh spinach or kale
- 1 tsp brown sugar optional
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add beef and cook until browned on all sides, about 3-4 minutes. Remove beef and set aside.
- Add diced onion to the same skillet, cook until softened, about 5 minutes.
- Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- Add red curry paste and cook for another minute, stirring constantly, to toast the spices.
- Pour in coconut milk and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return beef to the skillet along with sliced red bell pepper. Reduce heat to medium-low and simmer for 10-15 minutes, or until beef is tender and sauce has thickened slightly.
- Stir in fresh spinach (or kale) and cook until wilted, about 2-3 minutes.
- Stir in fish sauce, brown sugar (if using), and lime juice. Taste and adjust seasonings as needed.
- Serve hot over cooked rice or cauliflower rice.
Notes
For extra vegetables, add broccoli florets or snap peas with the bell pepper. Adjust the amount of red curry paste to your preferred spice level. Serve with brown rice or cauliflower rice for a lower-carb option. A sprinkle of fresh cilantro and a wedge of lime make for a perfect garnish.