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5 from 2 votes

Chinese Curry Beef Stir Fry

Chinese Curry Beef Stir Fry features curry-spiced crispy beef in velvety black bean sauce. Make this recipe for an easy weeknight meal!
Prep Time35 mins
Cook Time12 mins
Total Time47 mins
Servings: 4
Calories: 225kcal
Author: Kevin


  • 1 lb flank steak cut into thin strips (See Note 1)
  • 2 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • 2 tablespoon curry powder
  • 1 tablespoon oil
  • ½ cup beef stock
  • 1 tablespoon black bean paste
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • ½ teaspoon white pepper
  • teaspoon salt


  • In a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.
  • In a wok placed over high heat, add the oil. In small batches to ensure the meat gets seared, not steamed, quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.
  • Add the ½ cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce. Cook for a minute and add the meat back in and stir fry for 3-4 minutes.
  • Season to taste with salt and white pepper if needed. Serve with steamed rice and vegetables if desired.


  1. Slice the flank steak lengthwise into four or five 2-inch wide strips. Take each strip, and cutting across the grain and on the diagonal, cut thin ¼ inch pieces.


Sodium: 697mg | Calcium: 45mg | Vitamin C: 1mg | Vitamin A: 30IU | Sugar: 2g | Fiber: 1g | Potassium: 508mg | Cholesterol: 68mg | Calories: 225kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 10g | Protein: 26g | Carbohydrates: 7g | Iron: 3mg