This is a great meal to have during the working week, its quick and tastes great. We probably have it about once a month (I'd have it more, but DH likes a bit of variety). Its from the Australian Womens Weekly Chinese Cookbook. Serve it with Basmatic Rice & Wilted Asian Greens.
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Units: US | Metric
- 2 medium potatoes (400g)
- 2 medium onions (300g)
- 2 tablespoons peanut oil
- 750 g filet of beef or 750 g beef rump, thinly sliced
- 1 clove garlic, crushed
- 1 tablespoon mild curry paste
- 1 tablespoon satay sauce (not the peanut satay sauce - this one is a Malayan spicy sauce)
- 1 teaspoon sweet chili sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons cornflour
- 1/2 cup chicken stock
- 1 tablespoon chopped fresh garlic sprouts
- 1Cut potatoes into 2cm cubes.
- 2Cut onions into wedges.
- 3heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate.
- 4Heat remaining oil in same wok/pan stir fry potatoes until browned and almost tender.
- 5Add onions and garlic, stir fry until onion is just tender.
- 6Add curry paste, fry until fragrant.
- 7Blend cornflour with chicken stock.
- 8Add Chilli sauce, soy sauce and blended cornflour/chicken stock to wok/pan stirfry until sauce boils and thickens.
- 9Return Beef to wok/pan, stir fry until combined.
- 10Top with chives.
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Nutritional Facts for Curried Beef
Serving Size: 1 (204 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 182.6
- Calories from Fat 65
- Total Fat 7.3 g
- Saturated Fat 1.3 g
- Cholesterol 0.9 mg
- Sodium 303.0 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 3.4 g
- Sugars 3.7 g
- Protein 4.1 g
The following items or measurements are not included:
filet of beef
mild curry paste
sweet chili sauce