Ga Lei Se Dik (Chinese Beefsteak in Curry Sauce)

READY IN: 45mins
Recipe by echo echo

Curry translated into a Chinese dish--another old favorite from my well-thumbed copy of Jim Lee's Chinese Cookbook. The original recipe called for MSG but I don't use that so I've omitted it; if you want it anyway the amount is 1 tsp and it's in the marinade described in Step 1. The preparation time shown includes the 30 minutes for marinating the meat.

Top Review by KAB87

I made a few adjustments to the recipe: I didn't have fresh ginger, so I used a teaspoon of powdered, instead of sugar I used a tablespoon of mirin (since I had it on hand), and I added an eight ounce package of sliced mushrooms. I didn't brown the garlic or onion - instead I just cooked them until soft. Instead of chicken broth I used half a teaspoon of beef bouillon and omitted the salt.<br/><br/>This was fantastic over steamed rice and I will definitely be making it again!

Ingredients Nutrition


  1. Mix together the sugar, soy sauce and 1 Tbsp oil; use mixture to marinate the sliced beef for 30 minutes.
  2. Drain the marinade from the beef and add the cornstarch, curry powder and chicken stock to the marinade.
  3. Dry-heat wok or large skillet over high heat, then add 1 1/2 Tbsp oil and use to stir-fry the garlic, ginger and salt until garlic and ginger are golden brown.
  4. Add the marinated beef and brown quickly on outside, about 1 minute; remove to a bowl.
  5. Clean wok or pan and heat it hot and dry again; add 1 1/2 Tbps oil and stir-fry onion rings until golden brown.
  6. Stir in the curry-marinade mixture and heat, stirring, until it thickens.
  7. Return beef to the pan, mixing thoroughly.
  8. Serve garnished with shopped scallions.

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