Instant Pot HK Beef Curry
User Reviews
4.9
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Total Time
1 hr 10 mins
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Servings
4 - 6
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Calories
305 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot HK Beef Curry
Description
This Instant Pot HK Beef Curry begins by browning beef finger meat to build flavor, then sautéing garlic, shallot, and bay leaves. The beef is combined with curry powder, chu hou sauce, fish sauce, and chicken stock, and pressure cooked with potatoes until tender.
The dish incorporates a combination of Chinese seasonings and curry powder for a distinctive curry sauce. Coconut milk and cornstarch slurry finish the sauce with creaminess and an even thickness. The pressure cooking reduces time while developing tender beef and infused flavors.
This beef curry is a hearty meal commonly served with rice. The balance of savory, spicy, and creamy elements makes it fitting for those seeking a Chinese-style beef curry with familiar aromatics and ingredients.
Using high-quality curry powder affects the dish's flavor significantly, and the recipe advises selecting a quality product. The coconut milk should be full-fat canned type, not the beverage version, to achieve proper richness.
Ingredients
- 2 pounds (914g) beef finger meat Chinese: 牛坑腩
- 1 (450g) potato cut into 6 pieces, large
- ⅔ cup (188ml) chicken stock unsalted, or high quality beef stock
- ¼ cup (64ml) coconut milk
- 2 tablespoons (30ml) chu hou sauce Chinese: 柱侯醬
- 3 - 4 tablespoons (15g - 20g) curry powder
- 3 bay leaf
- 6 (20g) garlic crushed, cloves
- ½ (20g) shallot , chopped
- 1 tablespoon (15ml) fish sauce
- 1 - 2 teaspoons white sugar
Thickener:
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
Instructions
- Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Ensure Instant Pot is as hot as it can be. Pat dry Beef Finger Meat. Drizzle 1 tbsp Peanut Oil or Olive Oil in inner pot. Then, brown 2 sides of the Beef Finger Meat in Instant Pot for 3 minutes per side. Set aside the beef in a large container.*Tip: You may have to brown in 2 separate batches.
- Saute Garlic & Shallot: Saute 3 Bay Leaves, crushed Garlic Cloves, and chopped Shallot in Instant Pot until fragrant (~2 mins). While the Garlic and Shallot are being sauteed, quickly cut the browned Beef Finger Meat into large stew size pieces on a chopping board.
- Deglaze Instant Pot: Add browned Beef Finger Meat pieces (with the meat juice), 3 tbsp (15g) Curry Powder, 1 tbsp (15ml) Fish Sauce, 2 tbsp (30ml) Chu Hou Sauce in Instant Pot. Stir and saute for another minute. Pour in ⅔ cup (188ml) unsalted chicken stock or high-quality beef stock, then completely deglaze the bottom of the pot with a wooden spoon.*Pro Tip: Different Curry Powder vary in taste, aroma, quality. Please taste & adjust accordingly!!
- Pressure Cook HK Beef Curry: Add in Potato chunks, then give it a quick mix. Make sure all the beef are partially submerged in the curry mixture. You can layer the potatoes on top. Pressure Cook at High Pressure for 25 minutes, then 15 minutes Natural Release.
- Adjust & Thicken Curry Sauce: Set aside the beef and half of the potato chunks. Bring the curry sauce mixture to a simmer with the "Saute" button. Add in ¼ cup (64ml) Coconut Milk, then break up the potato chunks to thicken the curry sauce. To thicken the sauce further, mix cornstarch with water in a mixing bowl, then mix it in one third at a time until desired thickness. Taste and adjust seasoning with salt, sugar, and chili powder or chili oil accordingly.*Pro Tip: If the curry sauce is too salty, adjust seasoning with more Coconut Milk.*Reference Note: our Curry Powder tastes quite bitter, so we added 2 tsp white sugar to balance it. We also added 2 pinches of salt at the end to open up the flavor, plus a dash of chili oil for a hint of spiciness.
- Serve: Place the set-aside beef + potato chunks back into the curry sauce, then give it a quick mix. Serve this delicious classic HK Beef Curry with rice. Enjoy!~ :)
Notes
- Choose high-quality curry powder for best flavor impact in the beef curry.
- Use canned coconut milk, not refrigerated beverage coconut milk, for correct richness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 324mg | 14% |
| Potassium | 832mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 16mg | 18% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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