Curried Beef

Servings 4 servings


  • 1 pound stewing beef cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon chili powder
  • 3 teaspoons dark sesame oil
  • 1 tablespoon minced ginger
  • 3 cloves garlic minced
  • 2 cups low sodium beef broth or use homemade
  • 2 tablespoons fish sauce


  • DO-AHEAD TIP: Marinate seasoned beef for at least 30 minutes or up to 2 hours (see recipe).
  • In a large bowl, place first 6 ingredients (beef through chili powder); toss well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  • Heat the sesame oil in a large skillet or wok over medium heat. Add gingerroot and garlic; cook for 1 to 2 minutes or until soft and fragrant. Raise skillet (or wok) heat to medium-high.
  • Add beef; cook, stirring occasionally, for 4 to 5 minutes or until browned. Stir in broth and fish sauce; bring mixture to a boil then reduce heat to low, partially cover and cook for 25 to 30 minutes or until beef is tender and liquid has thickened.


SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork. Add steamed broccoli spears on the side.
NUTRITION: Per Serving: 453 Calories; 31g Fat; 37g Protein; 4g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 621mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. Points: 12
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