Chuck Eye and Zucchini Curry Sauté   recipe provided by the Certified Angus Beef® brand.

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Chuck Eye and Zucchini Curry Sauté

Serves 4
Cuisine: Japanese
Category: 30 minutes or less, One Pan
Tender beef pairs with curry-seasoned zucchini in this quick-cooking dish. This is a 30-minute meal. This recipe was created by a Japanese friend of the brand and translated by the Test Kitchen team for an American home kitchen.
Prep Time
15 mins
Other Time
Cook Time
15 mins
Total Time
30 mins
  • 1 pound Certified Angus Beef ® chuck eye steaks
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 zucchini, quartered lengthwise, cut into 1-inch pieces
  • 1 1/2 tablespoons butter, divided
  • 1 garlic clove, chopped
  • 1 small onion, diced
  • 1 jalapeño or Fresno chili, minced
  • 1/4 teaspoon ground cumin 
  • 1/2 teaspoon curry powder
  • 1/4 cup Italian parsley, chopped
  • 1/4 cup almonds, roughly chopped
  1. Cut steaks into 1-inch cubes and season evenly with salt and pepper.
  2. Heat 1-tablespoon butter in a skillet over medium-high heat. Sauté beef and zucchini 5 minutes or until well-seared on most sides; reserve to a clean plate or sheet pan.
  3. Reduce heat to medium and add remaining butter to pan. Stir in garlic, onion, chili and cumin. Sauté 3 minutes.
  4. Stir in curry powder and return beef and zucchini to the pan. Sauté an additional 3 minutes.
  5. Plate and top with parsley and almonds.
Dentsu East Japan Inc.
chuck eye steak recipe, Japanese recipe, sautéed beef, Japanese takeout recipe, quick, easy

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