Uploaded April 2026 | Updated September 2026, 2 weeks ago
A tender beef curry in 25 minutes? Yep! This Minute Steak Curry uses strips of thin steak – which is perfect for quick cooking. Meaning your curry is ready in less than half an hour!
Ingredients
1 tbsp oil
400 g (14oz) minute, thin rib-eye or sirloin steak
¼ tsp salt
¼ tsp ground black pepper
Curry:
1 tbsp oil
1 onion peeled and chopped into wedges
1 red bell pepper deseeded and chopped into chunky pieces
12 cherry tomatoes sliced in half (or 3–4 regular tomatoes, roughly chopped)
1 green chilli finely chopped
3 garlic cloves peeled and minced
2 tbsp minced ginger
2 tbsp mild curry powder go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp ground black pepper
1 x 400g (14oz) can finely chopped tomatoes
240 g (1 cup) coconut cream
To Serve:
chopped fresh coriander cilantro
boiled rice
poppadoms
Instructions
✅Start with the steak. Heat a large frying pan (skillet) over a high heat. Coat the steak in the oil and season on both sides with the salt and pepper. Add the steak to the hot pan. Fry for 1 minute each side, then remove from the pan and place, covered, on a plate.
✅Reduce the heat to medium (you’ll be making the sauce in the same pan). Add the oil, then the onion, red pepper, tomatoes, chilli, garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt and pepper. Fry together, stirring constantly, for 4 minutes until the onion starts to soften.
✅Add the canned tomatoes and coconut cream. Stir again and bring to the boil, then reduce the heat and simmer for 5 minutes.
✅Meanwhile, cut the steak into thin slices.
✅Add the sliced steak back into the pan (along with any resting juices) and stir together. Simmer for a further 2 minutes, then turn off the heat and serve, topped with fresh coriander. I like to serve this with boiled rice and poppadoms.
A tender beef curry in 25 minutes? Yep! This Minute Steak Curry uses strips of thin steak – which is perfect for quick cooking. Meaning your curry is ready in less than half an hour!
Ingredients
1 tbsp oil
400 g (14oz) minute, thin rib-eye or sirloin steak
¼ tsp salt
¼ tsp ground black pepper
Curry:
1 tbsp oil
1 onion peeled and chopped into wedges
1 red bell pepper deseeded and chopped into chunky pieces
12 cherry tomatoes sliced in half (or 3–4 regular tomatoes, roughly chopped)
1 green chilli finely chopped
3 garlic cloves peeled and minced
2 tbsp minced ginger
2 tbsp mild curry powder go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp salt
½ tsp ground black pepper
1 x 400g (14oz) can finely chopped tomatoes
240 g (1 cup) coconut cream
To Serve:
chopped fresh coriander cilantro
boiled rice
poppadoms
Instructions
✅Start with the steak. Heat a large frying pan (skillet) over a high heat. Coat the steak in the oil and season on both sides with the salt and pepper. Add the steak to the hot pan. Fry for 1 minute each side, then remove from the pan and place, covered, on a plate.
✅Reduce the heat to medium (you’ll be making the sauce in the same pan). Add the oil, then the onion, red pepper, tomatoes, chilli, garlic, ginger, curry powder, coriander, cumin, paprika, cinnamon, salt and pepper. Fry together, stirring constantly, for 4 minutes until the onion starts to soften.
✅Add the canned tomatoes and coconut cream. Stir again and bring to the boil, then reduce the heat and simmer for 5 minutes.
✅Meanwhile, cut the steak into thin slices.
✅Add the sliced steak back into the pan (along with any resting juices) and stir together. Simmer for a further 2 minutes, then turn off the heat and serve, topped with fresh coriander. I like to serve this with boiled rice and poppadoms.
