Recipe by Jen T
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.
Top Review by racecarrona
I really want to know how my favorite Chinese restaurants tenderize their meats. Whether it be pork, beef or chicken it's always so very tender and tasty. I could use a reply ASAP. Going to make chicken stir fry on Saturday.
- 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 See How It's Made
- Slice steak thinly across the grain.
- Peel potatoes and cut into 1/2 inch cubes.
- Peel onions, cut into quarters and separate each layer.
- Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
- Add onions and curry powder, cook further 2 minutes, remove from pan.
- Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
- Add potatoes, onion and extra curry powder; toss for 2 minutes.
- Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
- Toss until sauce boils and thickens.
- Reduce heat, simmer 30 minutes or until potatoes are cooked.
- Serve with boiled rice.