Chinese Curried Beef & Potatoes

Jen T's Note:

This came from a Chinese friend who was teaching Chinese cooking classes at the time. If you like curry then more curry powder can be used. I prefer it milder as is.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 453.59 g steak (use lean frying or grilling steak, I use rump in NZ)
• 3 potatoes
• 2 onions
• 4.92 ml curry powder
• 1 chicken stock cubes or 4.92 ml chicken stock powder
• 29.58 ml oil
• 29.58 ml oil, extra
• 4.92 ml curry powder, extra
• 14.79 ml satay sauce
• 4.92 ml Chinese chili sauce
• 14.79 ml soy sauce
• 236.59 ml water (plus)
• 78.07 ml water (or more if needed)
• 14.79 ml sherry wine
• 14.78 ml cornflour

Directions:

1. Slice steak thinly across the grain.
2. Peel potatoes and cut into 1/2 inch cubes.
3. Peel onions, cut into quarters and separate each layer.
4. Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
5. Add onions and curry powder, cook further 2 minutes, remove from pan.
6. Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
7. Add potatoes, onion and extra curry powder; toss for 2 minutes.
8. Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
9. Toss until sauce boils and thickens.
10. Reduce heat, simmer 30 minutes or until potatoes are cooked.
11. Serve with boiled rice.

Reviews

[bricksparrow]

Though I only used the sauce part of this recipe, I made a phenomenal tofu stew with it: very tasty and very easy to make. I cannot recommend this enough!

[Az G]

This is really awesome! Super easy and tasty. Followed the directions exactly, but added some corn to get in a bit of veggies. Also didn't bother serving on rice as the taters were enough for me. Thanks for sharing!

[Dienia B.]

i love simple chinese food thank you for posting dee