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Thai Yellow Curry Beef Stir Fry Pinterest

Easy one pan Thai yellow curry beef stir fry, a rich blend of yellow curry powder and coconut milk make this Thai yellow curry beef recipe so flavorful, an exotic and delicious weekday dinner ready in 30 minutes!

How do you like Asian cuisine? Stir fry recipes? I LOVE them! So handy, easy and quick to make, always so flavorful!

Everything that this Thai yellow curry beef stir fry is!

I must admit that I took a shortcut using yellow curry powder instead of pestling my spices into a mortar, but it is just so easy. Yellow curry paste could be used too.

I very much like the blend of yellow curry I’m using at the moment, it is mild and flavorful, I add a little bit of chili oil or sriracha for some heat. If your yellow curry is hot, be careful when adding the sriracha or omit it.

To make this yellow curry beef stir fry recipe:

  • Re-hydrate a few dried shiitake mushrooms then chop them, or use cremini or Paris mushrooms
  • Thinly slice a piece of steak or rump steak, briefly stir fry in a hot skillet, set aside
  • Chop a red bell pepper and briefly sautéed with the shiitake in the same skillet, set aside, you could add a handful of bean sprouts and sautéed together with the bell peppers
  • Make the yellow curry sauce, assemble
  • Serve with some basmati or jasmine rice

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

If you are fond of Asian cuisine, please browse my recipes in my "World Cuisine" category, or click on my "main dishes" tag for more propositions.

  • 6 servings
  • Easy
  • 00 h 30

Recipe :


1.5-pound (675 g.) beef steak or rump steak, thinly sliced

6 dried shiitake, re-hydrated, stems removed, sliced

1 red bell pepper, cut in 1-inch chunks


1 shallot, thinly chopped

1/4 cup (60 ml) light soy sauce

1/3 cup (80 ml) white wine

1 tsp sugar

1 tsp yellow curry powder (my blend is mild)or yellow curry paste

1 tsp ginger powder

1 tsp chili oil or sriracha

Juice of 1 lime

Salt and pepper to taste

1 cup (200 ml) coconut milk

Some vegetable oil for cooking

Stir fry the beef:

Into a large skillet or wok, heat some vegetable oil on high, add the bell pepper chunks and sliced shiitake, sautéed until tender to your liking, remove from the pan into a shallow dish

Add some oil if necessary, briefly sautéed the beef on all sides, remove from the pan and add to the vegetables

Make the yellow curry sauce:

Add the chopped shallot, cook until translucent

Add the soy sauce, white wine, sugar, yellow curry and ginger powder, lime juice, sriracha, cook until reduced to half

Add the coconut milk, bring to boil, cook for about 2 minutes, taste and adjust seasoning, add salt and pepper to taste

Add the beef and vegetables, toss to coat with the sauce

Serve immediately with some basmati or jasmine rice