Curried Beef & Potatoes

This curry stir-fry is lean, fast, and packed with warm spice. Thin-sliced beef round steak gets tossed with curry powder in a hot wok, then combined with parboiled potatoes, crisp red peppers, onion, and fresh tomato in a glossy broth sauce.

Partially freezing the beef before slicing is the trick that makes this work at home. Fifteen minutes in the freezer firms the meat just enough to cut paper-thin strips against the grain, which cook in seconds and stay tender. Fully thawed round steak is tough to slice that thin.

The potatoes get a head start in boiling water so they’re cooked through by the time everything comes together in the wok. Cook them until just tender, not falling apart, since they’ll get tossed around with the rest of the stir-fry.

Kitchen Tips

• Stir the cornstarch and broth mixture right before adding it to the wok. It separates quickly
• Push the beef to the sides of the wok before adding the sauce so it thickens in direct contact with the hot surface
• Keep the heat high throughout. If the wok cools down, the meat steams instead of searing
• The fresh tomato goes in last so it holds its shape and adds a burst of acidity

Variations

• Use chicken breast or pork tenderloin in place of beef for a lighter option
• Bump the curry powder to two teaspoons and add a pinch of cayenne for more heat
• Swap potatoes for sweet potatoes for a slightly sweeter, more colorful dish