Chinese Curried Beef

I was going through some of my old cook books the other day & came across the Womens Weekly Chinese Cooking Class Cookbook. This is one of the recipes I made. This recipe is as it is written in the book. I buy my  sauces from Asian shops, the ones from the supermarket don’t taste authentic.

Chinese Curried Beef



500g (1lb) fillet steak

3 potatoes

2 onions

2 teaspoons curry powder

2 tablespoons oil

2 tablespoons oil, extra

3 teaspoons curry powder, extra

2 tablespoons sate sauce

1 tablespoon Chinese chilli sauce

1 tablespoon soy sauce

1/3 cup water

1 chicken stock cube

3 teaspoons cornflour

1 tablespoon dry sherry



Slice fillet steak thinly, peel potatoes, cut into cubes, peel onions, cut into quarters, separate each layer

heat oil in pan or wok, add potatoes, cook five minutes or until just tender but still crisp. Toss occasionally. Add onions and curry powder, cook further 2 minutes, remove from pan.

Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through. Add potato, onions and extra curry powder, to for 2 minutes.

Add combined sate sauce, chilli sauce, soy sauce, water, crumbled stock cube, cornflour and sherry. Toss until sauce boils and thickens. Reduce heat, simmer three minutes.

Serves 4



2 Responses

  1. Thanks so much, have been looking for this recipe for so many years.
    Best beef curry

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