Stir-Fried Beef Curry

littleturtle's Note:

Easy and delicious. Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on it's own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli.

• Total Time: 39 mins
• Prep Time: 30 mins
• Cook Time: 9 mins

Ingredients:

Servings: 3

• 1 lb lean beef steak , sliced 2-inches long x 1/4-inch thick
• 3 tablespoons peanut oil
• 8 ounces onions , sliced (1 cup)
• 2 tablespoons garlic , coarsely chopped
• 1 ½ tablespoons spring onions , finely chopped

Marinade

• 1 tablespoon light soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
• 2 teaspoons cornstarch

Curry Sauce

• 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
• 1 tablespoon madras curry paste or 1 tablespoon Madras curry powder
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sugar
• 2 tablespoons chicken stock or 2 tablespoons water

Directions:

1. Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
2. Pre-heat wok until very hot.
3. Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
4. Remove from wok and drain well in a colander set inside a bowl to reserve oil.
5. Wipe the wok clean and re-heat over high heat.
6. Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
7. Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
8. Return the beef to the wok and toss to coat thoroughly with sauce.
9. Serve immediately.

Reviews

[CC & G]

I didn't want to review this as I see I made a big mistake! A little embarrassing but I used rice wine vinegar instead of rice wine or sherry. No wonder I thought the vinegar was too strong. I will definately make again with the right ingredients. Thanks,

[Tropicalz]

My husband and I really enjoyed this dish. Next time, I will marinade the beef longer. Thanks!

[TexasKelly]

This was an excellent dish. I only changed a few things. I used chicken instead of beef only b/c I did not have any beef on hand. Then, b/c I did not have time to marinate the chicken, I poured the marinade over the chicken and baked it in the oven. I pulled the chicken apart into peices, and then followed the rest of the directions to a T. I also only used a little bit of corn oil instead of the 3 tbsp of peanut oil, and I also subbed corn oil for sesame oil, both times b/c I didn't have the type of oil the recipe called for. I also did not have any rice wine, so I used red wine, and I used McCormick curry powder. I also did not have dark soy sauce, so I used light. All in all, even with those few changes I think I stayed true to the recipe, and it was WONDERFUL. My husband went back for 2nds, which means it was a hit b/c he can be picky. I will definately get some beef next time I go grocery shopping, to try this recipe again the way it is printed. Thanks for posting such a great recipe.