This recipe for beef curry was inspired by a dish I enjoyed in Hong Kong many years ago, which is why I set out to test and publish it. It had a flavor that was highly concentrated in my memory. When I first tried it, I had no idea what to expect, but it radically transformed my approach to making curry.
To begin, let’s speak about what kind of beef to use. The classic Cantonese beef curry is made with a particularly tendon-y, gristly cut of meat. Because it lacks a lot of fat, it tends to dry out after cooking or braising. For this recipe, we chose to utilize chuck roast, which is typically used in pot roasts and beef stews, as an alternative. Tender, flavorful beef is the final result of this cut’s balanced fat content (not to mention the price is right).
Things to keep in mind:
- Salt should be added at the conclusion of the cooking process to prevent the salt from drying out the meat.
- With the correct amount of sugar and salt, the taste of this beef curry meal can be enhanced.
- This meal can’t be prepared in a wok due to the rapid loss of liquid while cooking. Use a Dutch oven or a thick-bottomed pot instead.
- You can serve this Hong Kong-style beef curry on a quiet Sunday night. Those who enjoyed my Coconut Curry Chicken will love this. I know it’s going to be a long-term investment!
Look no further than Kaitlin’s curry beef bowl dish for an easy and quick meal.
- 1.3 kg of boneless beef chuck
- 5 finely chopped shallots
- 4 cloves of minced garlic
- 4 cups of chicken broth (or water)
- 4 teaspoons of sugar
- 3 large potatoes
- 1 6-inch section of lemongrass
- 3 bay leaves
- 1 teaspoon of turmeric
- 2 tablespoons of tomato paste
- 2 medium onions
- 2 carrots
- 1½ cups coconut milk
- 1½ teaspoons salt
- 1/3 cup of good curry powder
- 1/4 cup of oil
- Remove any contaminants from the beef by blanching it beforehand. Set some water to a boil, then add the meat chunks and bring them back to a boil. Drain the water and set it aside as soon as possible.
- In a heavy pot with a low bottom heat, warm 1/4 cup oil. Garlic, shallots, lemongrass, and bay leaves should be added to the oil before cooking. A few minutes in the oven should do the trick. Add the curry powder and turmeric and reduce the heat to the lowest setting. Stir until the mixture is thoroughly incorporated. To prevent the curry powder from sticking to the pan’s bottom, you can add a little more oil if necessary. Spices can burn if they’re overheated!
- Add the beef, chicken broth, sugar, and tomato paste after a minute. Increase the temperature of the mixture to bring it to a boil. Once the mixture reaches a boil, give it a swirl, lower the heat to medium, and cover it. It’s best to keep the curry covered and simmer for 60 to 75 minutes. Make sure your curry isn’t burning by checking on it every now and again.
- Prepare the onions, potatoes, and carrots while the curry is cooking.
- Heat the oil in a wok set to medium-high heat. Until translucent, cook the onions in the oil (about 2 minutes). Set aside a separate dish for this purpose.
- It is time to add the coconut milk, potatoes, and carrots when the beef has finished cooking. Bring to a boil, stirring constantly, and then turn down the heat to a simmer. Simmer for another 20 minutes over medium-low heat, covered, after the water has come to a boil.
- The steak, potatoes, and carrots should all be soft by this point. Add the onion and salt to taste. A little bit of heat and liquid reduction can help thicken the sauce. While the sauce should be thick enough to coat your rice, there should still be enough to spare. This is much better the second day after sitting overnight in the refrigerator.