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.
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:
- 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.
- 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.
- 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.
- Stir in the canned tomatoes and coconut cream, bring to a simmer and cook briefly to meld the flavours.
- Slice the rested steak thinly, then return it to the pan with any juices and combine with the sauce.
- 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.
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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.
🍲 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
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.
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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Easy Beef Curry Recipe
10 mins
15 mins
25 mins
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
|
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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