Chinese-Style Beef Curry

• Difficulty: Not too tricky
• Serves: 2

Source: Kwoklyn Wang

Ingredients

For the Curry Sauce

• 2 onions
• 2 carrots
• Celery (optional)
• 4 cloves garlic
• 4 tsp curry powder (medium)
• 2 tbsp plain flour
• 600ml stock (chicken, beef, or vegetable)
• 1 bay leaf
• Honey
• Soy sauce
• 2 tsp garam masala

For the Beef Marinade

• Beef fillet (or similar cut)
• Cornflour
• Dark soy sauce
• Chinese rice wine
• Sesame oil

For the Stir-Fry (all optional)

• Mushrooms
• Peas
• Sugar

Method

1. Marinate the beefBeef fillet (or similar cut) (2 hours ahead or overnight)

1. Slice the beefBeef fillet (or similar cut) into thin strips against the grain at a 45-degree angle. Ensure the pieces are roughly the same size.
2. In a large bowl, combine the cornflourCornflour, dark soy sauceDark soy sauce, Chinese rice wineChinese rice wine, and sesame oilSesame oil.
3. Massage the marinade into the beefBeef fillet (or similar cut) for 2-3 minutes.
4. Cover and refrigerate for at least 2 hours, ideally overnight.

2. Make the curry sauce

1. Chop the onions2 onions, carrots2 carrots, and garlic4 cloves garlic.
2. Heat a splash of oil in a wok on high heat. Sauté the onions2 onions until softening.
3. Add the crushed garlic4 cloves garlic and carrots2 carrots. Cook for 8-12 minutes to develop caramelisation.
4. Add the curry powder4 tsp curry powder (medium) and plain flour2 tbsp plain flour, and cook for 1 minute.
5. Pour in the stock600ml stock (chicken, beef, or vegetable). Add the bay leaf1 bay leaf, a generous tablespoon of honeyHoney, and a good tablespoon of soy sauceSoy sauce.
6. Simmer for 6-7 minutes.
7. Strain the sauce through a sieve. Stir in the garam masala2 tsp garam masala.

3. Cook and serve

1. Heat oil in a hot wok. Add the marinated beefBeef fillet (or similar cut), spreading it out to caramelise. Quickly toss and seal the beefBeef fillet (or similar cut).
2. Add onions2 onions to soften for 30 seconds, then add the mushroomsMushrooms.
3. Sprinkle with a pinch of sugarSugar and salt. Add the peasPeas.
4. Pour in the prepared curry sauce and bring to the boil.
5. Serve hot over steamed rice.