Chinese Beef Curry
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 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
Description
Chinese Beef Curry uses thin strips of beef tenderized with baking soda to ensure tenderness in the stir fry. The sauce includes beef broth mixed with curry powder, turmeric, Chinese five-spice, soy sauce, cooking wine, sugar, and white pepper, thickened by cornstarch. Stir-frying the beef with onions, carrots, and red peppers over high heat combines freshness of vegetables with spicy, aromatic sauce flavors. This dish can be served with plain rice to balance the boldness of the curry sauce.
Texture contrasts come from the soft, thinly sliced beef and the crisp-tender vegetables. The method requires cautious washing of the beef after baking soda treatment, which aids in meat tenderness without affecting flavor negatively. The sauce's seasoning is balanced to create warmth without overwhelming saltiness.
Use broth low in sodium to better control salt levels, and feel free to adjust the curry and five-spice according to preference for mild or more intense spice. The combination of soy and cooking wine deepens the flavor complexity typical of Chinese-style curries.
Washing off baking soda thoroughly is critical to avoid any off taste. The dish showcases how simple techniques and seasoning blends create a flavorful stir fry suited to those wanting a different take on curry using beef and staple vegetables.
Ingredients
For the stir fry
- 1 lb beef (see note 1)
- 1½ tablespoons baking soda (see note 2)
- 2 tablespoons neutral cooking oil generic cooking 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 or 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 five-spice see note 6
- pinch white pepper (see note 7)
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, skirt steak, rump, sizzle steaks, or round steaks for the beef; prepackaged stir-fry strips also work.
- Use baking soda (sodium bicarbonate) to tenderize beef, but rinse well multiple times to remove residue that can affect taste.
- Use low sodium beef broth or substitute with chicken or vegetable broth depending on availability and preference.
- Use cold broth when mixing with cornstarch to prevent lumps in the sauce.
- Chinese cooking wine is different from rice wine vinegar; dry sherry can be used as a substitute.
- Choose mild, medium, or hot curry powder depending on taste preference.
- Chinese five-spice adds warmth to the dish but can be omitted if unavailable.
- White pepper is traditional, but black pepper can be used as an alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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