Beef Curry 2
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Source & History
This is the curried beef recipe from the
Women's Weekly Chinese Cookbook. It is my favourite curry.
Notes
- The recipe uses steak and I usually use rump or fillet steak but I have also made this with chicken fillets.
- I don't peel the potatoes.
- If you want to expand the quantity of curry without using more meat, increase the number of potatoes.
- I usually double the sauce ingredients, especially if I have added more potato.
- Author
- Aileen Sorohan
Ingredients
- 500 grams steak
- 3 potatoes
- 2 onions
- 2 tbsp oil
- 2 tsp curry powder
- 2 tbsp oil extra
- 3 tsp curry powder extra
- 2 tbsp sate sauce
- 1 tbsp chilli sauce
- 1 tbsp soy sauce
- 1/3 cup water
- 1 cube chicken stock
- 3 tsp cornflour
- 1 tbsp dry sherry optional
Instructions
- Slice steak thinly. Peel potatoes, cut into cubes. Peel onions, cut into eighths, separate each layer.
- Heat oil in wok or pan, add potatoes, cook 5min or until just tender but still crisp. Add onions and curry powder, cook further 2min, remove from pan.
- Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through. Add extra curry powder, cook for 1min. Add potatoes and onions, toss for 2min.
- Combine sate sauce, chilli sauce, soy sauce, water, crumbled stock cube, cornflour and sherry. Add to pan. Toss until sauce thickens.
- Reduce heat, simmer 3min. Serve with rice.