top of page

Beef Curry Stir-Fry

You can slice your own bef stir-fry strips from a Grilling or Fast-fry steak for this recipe or better yet, get the staff at the meat counter to do it for you.

MAKES 4 Servings - PREP TIME 20 min - COOK TIME 20 min - TOTAL TIME 40 min



  • 1 lb (500 g) Van Osch Beef Stir-fry Strips or Grilling Steak, cut into strips

  • ½ cup (125 mL) teriyaki sauce

  • 1 clove garlic

  • 2 onions

  • 1 carrot

  • 3 tbsp (45 mL) peanut or vegetable oil, divided

  • 3 tbsp (45 mL) curry powder

  • 1 cup (250 mL) chicken broth or stock

  • ⅓ cup (75 mL) whipping cream

  • ⅓ cup (75 mL) shredded coconut or chopped roasted peanuts

  • 2 cup (500 mL) snow peas

  • Chopped green onion or fresh cilantro (coriander)


1. Combine beef strips with teriyaki sauce in large freezer bag; seal and refrigerate for 20 to 30 minutes. Meanwhile, mince garlic and cut onions and carrot into thin slices.

2. Drain beef, discarding teriyaki marinade. Heat 1 tbsp (15 mL) oil in wok or non-stick skillet over medium-high heat. Cook beef in 2 batches, for 1 minute per side or until browned, but still pink inside. Remove from wok.

3. Add remaining 2 tbsp (30 mL) oil to wok; stir-fry garlic, onions, and carrot for 5 minutes. Add curry powder; stir-fry for 1 minute. Stir in broth, cream, coconut, and reserved beef strips; simmer 1 minute. Stir in snow peas; cook, stirring occasionally, for 3 minutes. Serve garnished with green onion.

For the original recipe, click here.


bottom of page