Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
Customer Favorite

Beef over Curry-Spiced Rice

with Creamy Cilantro Sauce

20 MIN
4 Servings
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From the Test Kitchen

Served over a bed of fragrant, vadouvan-seasoned rice, our beef and carrots also get dynamic flavor from the spicy, sweet, and savory Indian tomato chutney they cook with in the pan. To bring it all together, we’re finishing the dish with a drizzle of bright, creamy cilantro sauce and crispy fried onions.

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  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
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Beef over Curry-Spiced Rice with Creamy Cilantro Sauce
Title
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the carrots:
2 Prepare the carrots:

While the rice cooks, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.

Cook the beef & carrots:
3 Cook the beef & carrots:

While the rice continues to cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Carefully drain off and discard any excess oil. Add the tomato chutney. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sauce & serve your dish:
4 Make the sauce & serve your dish:

While the beef cooks, in a bowl, combine the sour cream and cilantro sauce. Season with salt and pepper. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Garnish with the crispy onions. Enjoy! 

Tips from Home Chefs

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Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, raisins, half the curry powder (you will have extra), a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the carrots:

While the rice cooks, wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise.

Prepare the carrots:
Cook the beef & carrots:
3 Cook the beef & carrots:

While the rice continues to cook, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 6 to 7 minutes, or until the beef is lightly browned and the carrots are slightly softened. Carefully drain off and discard any excess oil. Add the tomato chutney. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the sauce & serve your dish:

While the beef cooks, in a bowl, combine the sour cream and cilantro sauce. Season with salt and pepper. Serve the cooked beef and carrots over the cooked rice. Top with the sauce. Garnish with the crispy onions. Enjoy! 

Make the sauce & serve your dish:
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