Stir-Fried Chinese Beef Curry Recipe

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Chinese Style Beef Curry

This is not ordinary beef stir-fried from your local Chinese take away. Wonderfully flavored with spicy curry powder this easy-to-make stir-fry is great for chilly winter. I am fond of curry dishes but do not like the lengthy process of simmering them. I marinate beef slices in soy sauce, rice wine and broth to get tender meat and cut the cooking time. The result is flavorful beef morsels coated with exotic curry sauce. Although curry powder is not a common ingredient used in Chinese cooking, this dish is an exception.

I will take no time to fix Chinese beef curry stir-fried, yet it is a very superb dish when enjoyed with some rice or noodle. Next time you are craving for curry dishes, try stir-fried beef curry.


What You Need

Serves 2-4

12 oz flank steak

1 tbsp curry powder

1 tbsp minced ginger

1 tsbp minced garlic

1 1/2 tsp cornstarch

2 tsp soy sauce

1 tsp dark soy sauce

1 1/2 tbsp Chinese rice wine

3/4 tsp salt

1 1/2 tsp vegetable oil

1/4 tsp ground pepper

1/3 cup chicken stock

1 cup sliced onion

1 tomato, cut into wedges

1/2 cup frozen pea, defrosted

1/4 tsp sugar


How to Fix

  • Cut the beef across the grain into 2-inch wide and 1/4-inch-thick slices. In a medium glass bow, combine beef, soy sauce, ginger, cornstarch, 1 tbsp of rice wine, pepper, and 1/4 tsp of salt. Stir to mix. Then add 1/2 tbsp of vegetable oil and stir to mix. Set aside.
  • In a small glass bowl, combine dark soy sauce, 1 tbsp rice wine and chicken broth. Stir to mix. Set aside.
  • Heat a heavy wok or skillet over high heat. Then add 1 tbsp cooking oil to coat the wok sides. Add slices onion and garlic. Stir-fry it about 30 seconds until they are aromatic and soft. Push the onion mixtures to sides of the wok and pour in the beef. Spread them evenly in a layer. Cook about 1 minute to sear. Use a metal spatula to stir-fry the beef until they are lightly brown but not overcooked. Sprinkle 1 tbsp curry powder and continue to cook for about 30 seconds. Stir in peas, tomatoes, sugar and 1/2 tsp of salt. Quickly stir this mixture until they are well combined. Last, pour in stock mixture and cook it about 1 minute or until the beef is cooked through. Transfer to serving plate. Serve it warm.


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Comments 2 comments

jiro profile image

jiro 4 years ago from India

The recipe is good. But rice wine is not available for me. How to make rice wine at home. How the pea will get its green color after cooking.


jojokaya profile image

jojokaya 4 years ago from USA Author

@jiro: rice wine is made of fermented sweet rice (glutinous rice) but Chinese grocery carry it. To get a fresh and green color pea, add the peas at the end of cooking process and stir-fry quickly just only to coat with sauce.

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