Beef curries often take a long time to cook in order to ensure tender, fall-apart meat. However, this Minute Steak Curry recipe uses strips of thin steak (a little goes a long way), which lends itself perfectly to quick cooking – meaning you can have a quick beef curry on the table in 25 minutes!
This Minute Steak Curry is delightfully convenient and packed full of flavour! It’s a fantastic hearty dish to make during those hectic weeknights because it has such a low prep and cooking time without sacrificing any flavour!
The curry itself is a wonderful warming blend of spices without too much heat – but of course you can add more heat if you like it spicy.
Table of Contents
📋 Ingredients
For this quick beef curry we’re going to need:
- Steak – This recipe uses thinly cut minute, rib-eye, or sirloin steak to cut down on cooking time without sacrificing any tenderness.
- Oil – Use a neutral oil such as sunflower, vegetable, or avocado.
- Curry Powder – I use a mild curry powder but you can use medium or hot curry powder if you prefer.
- Seasonings – We’re using a blend of salt, pepper, curry powder, ground coriander, cumin, paprika, and cinnamon.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
- Coat the steak with oil, salt, and pepper and fry in a hot pan for a minute on each side. Then, take the steak out of the pan and set aside.
- In the steak pan, add the vegetables and seasoning together and fry until the onion begins to soften.
- Add in the canned tomatoes and coconut cream and bring down to a simmer.
- Cut the steak into thin slices, then stir it into the curry along with any resting juices.
- Simmer for a further 2 minutes until everything is hot through and you’re ready to serve!
Pro Tip
If you can’t get hold of coconut cream, place a can of coconut milk in the refrigerator for a couple of hours. Once chilled, open the can and spoon out the cream that will have solidified at the top of the can (there will be water-like liquid left in the can).
This quick beef curry recipe is well worth keeping in the weekly rotation.
Pin this now to find it later
Pin It🍽️ What to serve it with
- This is best served on a bed of Fluffy White Rice.
- With a large hunk of Homemade Flatbread.
- And a dollop of Mango Chutney.
🍲 More fantastic curries
? Frequently Asked Questions
Yes! In fact, this recipe makes AMAZING leftovers. Once cooked, leave to cool then place in an air-tight container in the fridge. When you want to reheat, heat in a pan on the stove, stirring often, until piping hot throughout. You may need to add a splash of water or stock to when reheating so loosen the sauce.
Yes, just leave it to cool once cooked and place it in an air-tight container in the freezer. When you want to reheat, defrost in the fridge overnight then reheat in a pan on the stove, stirring often, until piping hot throughout. You may need to add a splash of water or stock to when reheating so loosen the sauce.
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Minute Steak Curry Recipe
Ingredients
- 1 tbsp oil
- 400 g (14oz) minute, thin rib-eye or sirloin steak
- ¼ tsp salt
- ¼ tsp ground black pepper
Curry:
- 1 tbsp oil
- 1 onion peeled and chopped into wedges
- 1 red bell pepper deseeded and chopped into chunky pieces
- 12 cherry tomatoes sliced in half (or 3–4 regular tomatoes, roughly chopped)
- 1 green chilli finely chopped
- 3 garlic cloves peeled and minced
- 2 tbsp minced ginger
- 2 tbsp mild curry powder go hotter if you prefer
- 1 tbsp ground coriander
- ½ tbsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground black pepper
- 1 x 400g (14oz) can finely chopped tomatoes
- 240 g (1 cup) coconut cream
To Serve:
- chopped fresh coriander cilantro
- boiled rice
- poppadoms
Instructions
- Start with the steak. Heat a large frying pan (skillet) over a high heat. Coat the steak in the oil and season on both sides with the salt and pepper. Add the steak to the hot pan. Fry for 1 minute each side, then remove from the pan and place, covered, on a plate.1 tbsp oil, 400 g (14oz) minute, thin rib-eye or sirloin steak, 1/4 tsp salt, 1/4 tsp ground black pepper
- Reduce the heat to medium (you’ll be making the sauce in the same pan). Add the oil, then the onion, red pepper, tomatoes, chilli, garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt and pepper. Fry together, stirring constantly, for 4 minutes until the onion starts to soften.1 tbsp oil, 1 onion, 1 red bell pepper, 12 cherry tomatoes, 1 green chilli, 3 garlic cloves, 2 tbsp minced ginger, 2 tbsp mild curry powder, 1 tbsp ground coriander, 1/2 tbsp ground cumin, 1 tsp paprika, 1/2 tsp ground cinnamon, 1/2 tsp salt, 1/2 tsp ground black pepper
- Add the canned tomatoes and coconut cream. Stir again and bring to the boil, then reduce the heat and simmer for 5 minutes.1 x 400g (14oz) can finely chopped tomatoes, 240 g (1 cup) coconut cream
- Meanwhile, cut the steak into thin slices.
- Add the sliced steak back into the pan (along with any resting juices) and stir together. Simmer for a further 2 minutes, then turn off the heat and serve, topped with fresh coriander. I like to serve this with boiled rice and poppadoms.chopped fresh coriander, boiled rice, poppadoms
Video
Notes
Nutritional information is approximate, per serving (not including rice/bread/poppadom sides). This recipe serves 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sounds brilliant. I actually have all the ingredients – amazing!
Like every recipe you tell us about, this one is absolutely delicious . Thank you.