Chinese Curried Beef & Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
1 lb steak (use lean frying or grilling steak, i use rump in nz) |
3 potatoes |
2 onions |
1 teaspoon curry powder |
1 chicken stock cubes or 1 teaspoon chicken stock powder |
2 tablespoons oil |
2 tablespoons oil, extra |
1 teaspoon curry powder, extra |
1 tablespoon satay sauce |
1 teaspoon chinese chili sauce |
1 tablespoon soy sauce |
1 cup water (plus) |
1/3 cup water (or more if needed) |
1 tablespoon sherry wine |
3 teaspoons cornflour |
Directions:
1. Slice steak thinly across the grain.
2. Peel potatoes and cut into 1/2 inch cubes.
3. Peel onions, cut into quarters and separate each layer.
4. Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
5. Add onions and curry powder, cook further 2 minutes, remove from pan.
6. Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
7. Add potatoes, onion and extra curry powder; toss for 2 minutes.
8. Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
9. Toss until sauce boils and thickens.
10. Reduce heat, simmer 30 minutes or until potatoes are cooked.
11. Serve with boiled rice.
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