Curried Beef
"This is a great meal to have during the working week, its quick and tastes great. We probably have it about once a month (I'd have it more, but DH likes a bit of variety). Its from the Australian Womens Weekly Chinese Cookbook. Serve it with Basmatic Rice & Wilted Asian Greens."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 medium potatoes (400g)
- 2 medium onions (300g)
- 2 tablespoons peanut oil
- 750 g filet of beef or 750 g beef rump, thinly sliced
- 1 clove garlic, crushed
- 1 tablespoon mild curry paste
- 1 tablespoon satay sauce (not the peanut satay sauce - this one is a Malayan spicy sauce)
- 1 teaspoon sweet chili sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons cornflour
- 1⁄2 cup chicken stock
- 1 tablespoon chopped fresh garlic sprouts
directions
- Cut potatoes into 2cm cubes.
- Cut onions into wedges.
- heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate.
- Heat remaining oil in same wok/pan stir fry potatoes until browned and almost tender.
- Add onions and garlic, stir fry until onion is just tender.
- Add curry paste, fry until fragrant.
- Blend cornflour with chicken stock.
- Add Chilli sauce, soy sauce and blended cornflour/chicken stock to wok/pan stirfry until sauce boils and thickens.
- Return Beef to wok/pan, stir fry until combined.
- Top with chives.
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RECIPE SUBMITTED BY
Hi Everyone! For fun I like to cook, eat and drink and occassionaly get out and do some exercise to balance out all the eating I do. Like alot of other people at Zaar I have way too many cookbooks and I just keep buying them (I can't help myself). My poor partnerdoesn't get much of a look-in in the kitchen department anymore, mind you he'd rather eat than cook, so we're a perfect match.
