Stir-Fried Beef Curry Recipe #137182
Easy and delicious. Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on it's own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli.
by littleturtle
39 min | 30 min prep
SERVES 3 -4
- 1 lb lean beef steak, sliced 2-inches long x 1/4-inch thick
- 3 tablespoons peanut oil
- 8 ounces onions, sliced (1 cup)
- 2 tablespoons garlic, coarsely chopped
- 1 1/2 tablespoons spring onions, finely chopped
Marinade
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon shaoxing rice wine or dry sherry
- 2 teaspoons cornstarch
Curry Sauce
- 1 tablespoon shaoxing rice wine or dry sherry
- 1 tablespoon madras curry paste or Madras curry powder
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 tablespoons chicken stock or water
- Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
- Pre-heat wok until very hot.
- Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
- Remove from wok and drain well in a colander set inside a bowl to reserve oil.
- Wipe the wok clean and re-heat over high heat.
- Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
- Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
- Return the beef to the wok and toss to coat thoroughly with sauce.
- Serve immediately.
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5 stars