CURRY STEAK AND RICE RECIPES

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CURRIED STEAK WITH SCALLION RICE AND PEAS RECIPE | MARTHA ...



Curried Steak with Scallion Rice and Peas Recipe | Martha ... image

Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.

Provided by Martha Stewart

Categories     Beef Recipes

Total Time 50 minutes

Prep Time 25 minutes

Number Of Ingredients 7

1 pound flank steak, room temperature
Kosher salt and freshly ground pepper
3 tablespoons Massaman curry paste, such as Maesri
1 1/4 cups long-grain white rice
1/4 cup extra-virgin olive oil
1 bunch scallions (about 7), thinly sliced, white and light-green parts separated from dark-green tops
8 ounces sugar snap peas, trimmed and halved on the bias

Steps:

  • Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
  • Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.

BEEF CURRY WITH RICE RECIPE: HOW TO MAKE IT



Beef Curry with Rice Recipe: How to Make It image

Instead of going out to a restaurant, I created this beef curry recipe using a chuck roast, spinach and spices for us to enjoy at home. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 00 minutes

Prep Time 30 minutes

Cook Time 04 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 14

1-1/2 teaspoons salt, divided
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 boneless beef chuck roast (2 pounds), cut into 1 inch cubes
1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain Greek yogurt
Hot cooked rice
Optional: Additional plain Greek yogurt and chopped red onion

Steps:

  • In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and, if desired, additional yogurt and red onion.

Nutrition Facts : Calories 343 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 707mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 33g protein.

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