Empty My Fridge
Curry Beef Recipe (HK style)
Ingredients
- Beef2 lb
- Onion · diced½
- Shallot · diced1
- Garlic · finely diced5 cloves
- Ginger · minced1 tbsp
- Vegetable oil2 tbsp
- Cinnamon stick1
- Bay leaf2
- Orange1 piece
- Zhuhou paste1 tbsp
- Satay paste1 tbsp
- Curry · powder1 tbsp
- Turmeric · powder1 tsp
- Sugar1 tbsp
- Soy sauce1 tbsp
- Shaoxing wine2 tbsp
- Coconut milk½ cans
- Salt1 tbsp
- Potato · peeled2–3
- Tangerine1 piece
Instructions
- Cut the beef into 1-inch cubes.
- Heat 2 tbsp vegetable oil in a pot (clay pot or Dutch oven) with the diced onion, shallot, garlic and ginger over medium heat until soft and translucent, about 5 minutes.
- Add the bay leaves, cinnamon stick, orange peel, Zhuhou paste, satay paste, curry powder, turmeric powder, palm sugar and soy sauce. Stir for 2-3 minutes until it forms a thick paste.
- Add the beef and 2 tbsp Chinese cooking wine, stirring until every piece is coated and the wine lifts anything stuck to the bottom.
- Add water and coconut milk to cover the meat. Bring to a boil, season with salt to taste, then simmer on low heat for 2 hours, adding hot water as needed so the liquid does not evaporate too much.
- Peel the potatoes, cut them into chunks, add them to the pot and cook for another 30 minutes.
Summarized from Souped Up Recipes's video. Watch it for the details.
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