Slow-Cooked Asian Beef With Sweet Potato

READY IN: 1hr 55mins
Recipe by JustJanS

From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.

Top Review by I'mPat

The only changes I made were to cut the onion chunky (so the DH could remove while eating) and I used just under 1K of meat with 1/3 being skirt steak and the rest blade and allowed another 1/4 cup water otherwise stuck to recipe and used the fish sauce option. I used a Massaman curry paste and ended up with a lovely thick sauce but the meat was a little chewy (another 1/2 hours cooking would have taken care of that or cutting up the meat a little smaller) and some of the sweet potatoes were a little firm but all easy to overcome one you know what you are doing and a good easy recipe to do with not a lot of work to it as most of the time is in the oven burbling away and filling the house with a lovely smell. I served steamed rice to the DH and DS with steamed vegetables and just the steamed vegetables to the DM and myself as I felt there was enough carb with the sweet potatoes and the Indian dipping bread I served with it to scoop up the meat and the sauce. I have enough left over to give the DH a couple of night shift meals so will be interesting to see how it reheats but I tasted the next day before putting into the containers and the flavours had developed even more like any good curry should. Thank you Jan, made for Make My Recipe - Edition 16.

Ingredients Nutrition


  1. Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
  2. Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
  3. Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
  4. Serve with rice and vegetables.

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