Chinese Beef Curry
User Reviews
4.7
207 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Calories
423 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Beef Curry
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This Chinese Beef Curry is a quick, easy, and delicious recipe that will have you ditching the takeout menu. You won't need hard-to-find ingredients, just a few pantry staples and my clever trick to leave your beef so tender it melts in the mouth. Just like your favorite takeaway beef! Ready in under 30 minutes, it's perfect for a weeknight dinner. Plus, it's super versatile; you can easily add extra veggies. Serve it with rice or noodles for a dinner the family will love.
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Ingredients
For the stir fry
- 1 lb beef (see note 1)
- 1½ tablespoons baking soda (see note 2)
- 2 tablespoons oil
- 1 onion peeled and sliced
- 1 carrot peeled and sliced
- 1 red bell pepper sliced
- ½ teaspoon salt
- 2 cloves garlic sliced
For the sauce
- 2 cups beef broth low sodium (see note 3)
- 2 tablespoons cornstarch/cornflour
- 2 tablespoons Chinese cooking wine (see note 4)
- 1½ tablespoons curry powder (see note 5)
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon Turmeric
- pinch Chinese 5-spice (see note 6)
- pinch white pepper (see note 7)
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Instructions
Start with tenderizing the beef.
- Cut the beef into thin strips across the grain.1 lb / 454 g beef
- Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.1½ tablespoons baking soda
- Wash off the baking soda and rinse the beef several times. (See note 8)
- Pat the beef dry with kitchen paper and set it to one side.
Next, make the sauce.
- Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.2 cups / 480 ml beef broth2 tablespoons cornstarch/cornflour2 tablespoons Chinese cooking wine1½ tablespoons curry powder1 teaspoon soy sauce½ teaspoon sugar½ teaspoon turmericpinch Chinese 5-spicepinch white pepper
For the stir fry
- Pour the oil into a heavy-based frying pan or wok and place over high heat.2 tablespoons oil
- Add the sliced onions to the oil and stir-fry them over high heat for 2 minutes.1 onion
- Add the sliced carrots and bell pepper, then stir fry them over high heat for 2 minutes.1 carrot1 red bell pepper
- Add the beef to the pan and cook for 2-3 minutes, stirring constantly. Add the salt and stir.½ teaspoon salt
- Add the garlic and stir constantly for 30 seconds.2 cloves garlic
- Give the prepared sauce another stir, then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry.
- Serve immediately.
Notes
- Choose flank steak or skirt steak for a great value cut. Rump steak, sizzle steaks, or round steaks are also good choices. And those packets of stir-fry strips will work.
- Baking Soda is also called Bicarb, Bicarbonate of Soda, and Sodium Bicarbonate.
- I like to use low sodium broth/stock as this dish has other salty ingredients. You can use chicken or vegetable broth/stock instead. When making the sauce, use cold broth/stock. This means the cornstarch/cornflour will mix without any lumps.
- Chinese Cooking Wine/Chinese Rice Wine – not to be mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
- Use whatever brand you prefer. And go for mild, medium, or hot to suit your family's taste.
- Chinese 5-spice is a blend that adds warmth to the curry; you can leave it out if you don't have any.
- White pepper is traditional, but you can use black pepper if that is what you have.
- Ensure you wash the beef well to remove any traces of baking soda. It is fantastic at tenderizing meat but tastes terrible, so you want to remove it.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
13g
(4%)
Protein
22g
(44%)
Fat
31g
(48%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
2173mg
(91%)
Potassium
577mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
3502IU
(70%)
Vitamin C
42mg
(47%)
Calcium
56mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 2173mg | 91% |
| Potassium | 577mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 3502IU | 70% |
| Vitamin C | 42mg | 47% |
| Calcium | 56mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
207 reviews
Excellent
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