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Flavorful Beef Curry Recipe: Simple Steps for Rich Homemade Curry

Beef curries usually need long cooking to become tender, but this Minute Steak Curry uses thinly sliced steak so it cooks quickly. You can have a flavorful beef curry on the table in about 25 minutes.

A dark bowl with boiled rice and steak curry, garnished with coriander (cilantro) on a dark tray. A forkful of the curry is being taken. There is a further bowl of curry and broken poppadoms in the background.

This Minute Steak Curry is quick, satisfying and packed with flavour — perfect for busy weeknights. It requires minimal prep and short cooking time, yet still delivers a warming, spiced curry without being overly hot. Increase the heat if you prefer it spicier.

Table of Contents

  • 📋 Ingredients
  • 📺 Watch how to make it
  • Pro Tip
  • 🍽️ What to serve it with
  • 🍲 More fantastic curries
  • ? Frequently Asked Questions
  • Easy Beef Curry Recipe

📋 Ingredients

For this quick beef curry you’ll need:

A wooden board with ingredients for a quick steak curry: raw steaks, tinned tomatoes, coconut cream, onion, red pepper, cherry tomatoes, spices, avocado oil, ginger paste, garlic, and a green chilli.
  • Steak – Thinly sliced minute steak, rib-eye or sirloin keeps the meat tender while cutting cooking time.
  • Oil – A neutral oil such as sunflower, vegetable or avocado works well.
  • Curry powder – Mild is used here; swap for medium or hot to increase spice.
  • Seasonings – A mix of ground coriander, cumin, paprika, cinnamon, salt and black pepper rounds out the flavour.

📺 Watch how to make it

Full recipe steps are available in the recipe card at the end of this page.

  1. Coat the steak with oil, salt and pepper and sear in a hot pan for about 1 minute per side. Remove and set aside to rest.
  2. Reduce heat to medium, add oil to the same pan and fry the onion, red pepper, tomatoes, chilli, garlic and ginger with the spices until the onion softens.
  3. Stir in the canned tomatoes and coconut cream, bring to a simmer and cook briefly to meld the flavours.
  4. Slice the rested steak thinly, then return it to the pan with any juices and combine with the sauce.
  5. Simmer for another 2 minutes until everything is heated through, then serve topped with fresh coriander.

Pro Tip

If you don’t have coconut cream, chill a can of coconut milk in the fridge for a couple of hours and scoop the solid cream from the top, leaving the watery part behind.

This speedy beef curry is a practical and tasty addition to the weeknight menu.

A bowl of curry and rice garnished with coriander on a dark tray. There is a plate of poppadoms and some broken up poppadoms in the background.

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🍽️ What to serve it with

  • Fluffy boiled white rice makes a classic base.
  • Homemade flatbread or naan for scooping.
  • A spoonful of mango chutney adds a sweet contrast.
Overhead image of a bowl of curry and rice garnished with coriander on a dark tray. There are some broken up poppadoms in the background.

🍲 More fantastic curries

Curries

Chicken Madras

Curries

Easy Egg Curry

Curries

Easy Keema Curry (Minced Beef Curry)

Vegetarian

Chickpea and Sweet Potato Curry

Slow Cooked

Slow Cooker Beef Coconut Curry

Curries

Chicken Dhansak

? Frequently Asked Questions

Can I make it ahead?

Yes. This curry makes great leftovers. Cool, store in an airtight container in the fridge and reheat gently in a pan, adding a splash of water or stock if the sauce is too thick.

Can I freeze it?

Yes. Cool completely, freeze in an airtight container, then defrost overnight in the fridge and reheat on the stove, adding a little water or stock if needed.

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A bowl of rice topped with minute steak curry, garnished with coriander, and served on a dark cloth with a fork.
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Easy Beef Curry Recipe

By Nicky Corbishley
A tender beef curry ready in 25 minutes. Thin steak cooks fast and keeps the dish juicy — perfect for a quick, flavourful dinner.
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings: 4
Course: Dinner
Cuisine: British-Indian, Indian

Ingredients

  • 1 tbsp oil
  • 400 g (14oz) minute, thin rib-eye or sirloin steak
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Curry:

  • 1 tbsp oil
  • 1 onion, peeled and chopped into wedges
  • 1 red bell pepper, deseeded and chopped
  • 12 cherry tomatoes, halved (or 3–4 regular tomatoes, roughly chopped)
  • 1 green chilli, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp minced ginger
  • 2 tbsp mild curry powder (use hotter if preferred)
  • 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
  • 1 x 400g can finely chopped tomatoes
  • 240 g (1 cup) coconut cream

To Serve:

  • Chopped fresh coriander (cilantro)
  • Boiled rice
  • Poppadoms

Instructions

  • Heat a large frying pan over high heat. Coat the steak in oil and season with salt and pepper. Fry 1 minute per side, then remove and keep covered to rest.
  • Reduce heat to medium. Add oil to the same pan, then add the onion, red pepper, tomatoes, chilli, garlic and ginger. Stir in the curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Fry for about 4 minutes until the onion softens.
  • Add the canned tomatoes and coconut cream, stir and bring to the boil. Lower the heat and simmer for 5 minutes to blend the flavours.
  • Slice the rested steak thinly, then return the slices and any resting juices to the pan. Stir to combine and simmer for 2 more minutes.
  • Turn off the heat, top with fresh coriander and serve with boiled rice and poppadoms.

Video

Notes

Nutritional information is approximate, per serving (not including rice/bread/poppadom sides). This recipe serves 4.

Nutrition

Calories: 541 kcal
|
Carbohydrates: 19 g
|
Protein: 25 g
|
Fat: 43 g

Nutrition information is automatically calculated and should be treated as an approximation.

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