Go into almost any Chinese takeaway in any country and you’ll almost always find Chinese curry on the menu. Chinese curry is one of the most popular dishes in these takeaways and it’s believed that curry was introduced to China by Indian monks.
Curry is especially popular in Southern China and for the best results use an Indian curry powder in this beef curry recipe. One of the milder or even hotter Madras curry powders will suit this dish perfectly.
Some people believe curry was introduced by Chinese-Malaysian or even Singaporean people. Curry is a hugely popular dish in China nowadays and in Hong Kong, as an example, people love to cook beef or fish balls in their curry.
You can also add a big chunk of potato and carrot into this recipe. In Taiwan, we very often add chunks of potato and carrot into our curries. By cooking this way, the curry is tastier and it also becomes a “one pot dish”. Literally one pot will contain all of the meat and vegetables you will need for your busy weekday dinner and lunch.
- 1 pound flank steak
- 1/2 medium yellow onion
- 3/4 cup green peas
- 1/2 cup chicken broth
- 1 tablespoon dark soy sauce
- 1 thin slice ginger
- 2 to 3 tablespoons water, as needed, to make a paste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 tablespoons canola oil
- Marinade for Beef:
- 1 tablespoon light soy sauce
- 1 tablespoon sherry (dry)
- 1 teaspoon sesame oil
- 1 1/2 teaspoons cornstarch
- Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide.
- Add the marinade ingredients, adding the cornstarch last. Marinade the beef for 25 to 30 minutes. Note: We use dry sherry in this recipe because it is more widely available, but if you want to get authentic, we recommend traditional Chinese rice wine.
- While the beef is marinating, prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute then prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute. Rinse in cold water and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside.
- Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil (you can also substitute peanut oil for the canola oil) to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2-3 minutes until the ginger is browned. Discard the ginger.
- Add the beef to the wok (to avoid overcrowding the wok, cook the beef in 2 batches if needed). Sear the beef for about 30 seconds, then stir-fry until it is about 80 percent cooked and changes colour. Remove the beef from the wok. Turn the heat down to medium.
- Add the onion to the wok. Let the onion cook for 2 minutes to brown, then add the curry powder. Add enough water to make a paste. Let the onion cook for a couple minutes then add peas.
- Add the beef. Return the heat to medium-high and add the chicken broth and dark soy sauce. Bring to a boil. Stir in the salt and sugar. Cook for about another 3 minutes and serve hot. You can serve this beef curry with cooked white rice or naan bread as you wish.
More Beef Curry Recipes
Cantonese Beef Curry - a quick and easy curry dish.
Edited by Liv Wan
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|