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Beef Curry

Beef Curry

A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. Serve the curry with steamed rice or potatoes.

Food & Wine JANUARY 1998

  • Yield: 4

Ingredients

  • 3 tablespoons cooking oil
  • 1 onion, cut into thin slices
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red-pepper flakes
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 1/2 pounds sirloin steak, cut into 1-inch cubes
  • 3 tablespoons chopped cilantro

Preparation

1. In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.

2. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.

3. Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.

Wine Recommendation: Either a shiraz from Australia or a syrah from California will provide enough flavor to stand up to this curry and contribute a black-pepper spiciness, too.

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