Curried Beef with Onions, Jan-Feb '03

[jphilg]

For a dinner that came together (including chopping)in the time it took the rice to cook, this was AMAZING! I used some tenderloin tips leftover from an ill-fated butchering attempt, Penzey's Hot Curry, freshly ground coriander, and a thai bird chile instead of the jalepeno, and was amazed at the complexity of flavors in a 15 minute meal.

Definitely a repeater.

[Ohioan]

Do you think this would be good without the yogurt? Or are the spices too "sharp," as the recipe comments seem to suggest?

Thanks,
Phoebe

[jphilg]

I think it would be good enough without the yogurt....I tasted it before adding the yogurt, and liked it. I LOVED it with yogurt, though.

[Beth H]

I wanted to put in another good review for this one. I made it with chicken instead of beef and loved it! Definitely a repeater.

[jhawk]

Yet another thumbs up here. I actually FORGOT to add the yogurt and we loved it anyway. :o It was good enough to repeat and next time, I'll definitely try it with the yogurt.

[lsdesign]

I thought this was just so so. I did add the yogurt and it seperated and didn't blend on account of the acidity of the tomatoes I'm guessing. That made it less appetizing for me but DH liked it just fine. I don't think I'd make this again.

[Laurielee]

Can some please post the ingredients. I may cook this tonight for dinner I need to see if I have to stop at the store.

thanks
Laurie

[Beth H]

I don't remember the exact recipe, but I think the ingredients were:

- flank steak (or chicken or any other kind of stir-fry beef)
- onion (not green, but yellow/white)
- curry powder
- ground coriander
- fresh ginger
- garlic
- jalepeno pepper
- non-fat plain yogurt

I think that's it. .

[Laurielee]

Thanks! I actually have everything!

[newtricks]

I liked this a lot. We've actually made it twice! It was so simple to make but had a pretty complex flavor.

[Peggy]

So glad to see the good reviews! I'm making this tomorrow night for dinner.

Laurie - Did you like it?

Peggy

[Terrytx]

We had this last night and we liked it a lot also. Lots of flavor and easy.

[Peggy]

Great, Terry! Looking forward to trying it.

Peggy

[aggie94]

For even a fast and easy meal, we thought this was very mediocre. I made the recipe as is, adding a bag of baby spinach at the same time as the tomatoes, to make it an all-in-one meal (served with brown basmati rice). We thought it was very bland. I thought the leftovers today would be better, but it's still very bland. I won't make this again, but it's not so bad that we can't finish off the leftovers. I just think there are much better things that can be done with a pound of flank steak.

Sorry. :o

[Ohioan]

I was drawn to this recipe but I never made it because I believe it called for "curry powder," and I never have any ready-mixed blend in the house. I usually mix my own curry blends, a different kind for different ingredients, and I didn't know what kind of blend to use.

So just out of curiosity, I'd be interested in knowing what blend(s) everyone who made this dish used. In fact, the different reactions might have something to do with the contents of the "curry powder."

Any reports? :confused:

Cheers,
Phoebe

[Beth H]

I used plain old curry powder, but I think any blend would do well for this recipe. I did add an extra hot pepper or two which increased the heat somewhat.

It's funny how different recipes elicit such different reactions from people!

[valchemist]

Bumping up this old thread to give a big thumbs up to this recipe. I used Pezney's sweet curry powder and sour cream instead of yogurt. Why did it take me so long to make this?

[dlaboriel]

Please, pretty please, post the recipe. Thanks.

[ellielk]

Yes, please post the recipe. The ingredients listed don't include tomatoes but several people write of adding them. I'd like to see if I need to buy anything on the way home from work tonight.

Thanks.

[ellielk]

I answered my own question and tried a recipe search:

Curried Beef and Onions


1 (1-pound) flank steak, trimmed
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups vertically sliced onion
1 tablespoon curry powder
1 teaspoon ground coriander
1 (14 1/2-ounce) can diced tomatoes, undrained
1/2 cup plain low-fat yogurt
2 cups hot cooked basmati rice
Cilantro sprigs (optional)

Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and jalapeño; sauté 1 minute. Add onion, curry, and coriander; sauté 4 minutes. Add tomatoes, and simmer 1 minute or until liquid almost evaporates.

Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired.


Yield: 4 servings (serving size: 1 cup steak mixture and 1/2 cup rice)

NUTRITION PER SERVING
CALORIES 408 (30% from fat); FAT 13.6g (sat 5.2g, mono 5.1g, poly 1.7g); PROTEIN 27.5g; CARB 43.2g; FIBER 3g; CHOL 56mg; IRON 5.1mg; SODIUM 418mg; CALC 116mg;

[dlaboriel]

Originally posted by ellielk
I answered my own question and tried a recipe search:

Curried Beef and Onions


1 (1-pound) flank steak, trimmed
2 teaspoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated peeled fresh ginger
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups vertically sliced onion
1 tablespoon curry powder
1 teaspoon ground coriander
1 (14 1/2-ounce) can diced tomatoes, undrained
1/2 cup plain low-fat yogurt
2 cups hot cooked basmati rice
Cilantro sprigs (optional)

Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sauté 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and jalapeño; sauté 1 minute. Add onion, curry, and coriander; sauté 4 minutes. Add tomatoes, and simmer 1 minute or until liquid almost evaporates.

Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired.


Yield: 4 servings (serving size: 1 cup steak mixture and 1/2 cup rice)

NUTRITION PER SERVING
CALORIES 408 (30% from fat); FAT 13.6g (sat 5.2g, mono 5.1g, poly 1.7g); PROTEIN 27.5g; CARB 43.2g; FIBER 3g; CHOL 56mg; IRON 5.1mg; SODIUM 418mg; CALC 116mg;

Thanks, Ellie. Now why didn't I think about the search? :rolleyes:

[Grace]

Goodness Gracious - time sure is flying away without me.....When I first saw this thread I thought, HOLY COW!! SOMEONE GOT THEIR JAN-FEB ISSUE ALREADY!! AND IS POSTING A REVIEW!!! And I started reading the post in great anticipation before it dawned on me that Jan-Feb 03 was a long time ago..... :o

OY. And oh yeah, how did I miss this recipe the first time around? I need to try this one....:D