Beef curries are really fantastic but take a fair amount of time and when I read this curried beef in a Chinese recipe book, I just had to try it. The very essence of Chines cooking is good fresh ingredients that are cooked swiftly on a high heat in just minutes so the thought of a great curry in just a few minutes really appealed to me. The sate sauce makes a huge difference to the flavour so if you don’t have any add a little peanut butter that has been watered down. Well I was so impressed that I will certainly be making this curry recipe often. (4 people)
What you need
500g fillet steak finely sliced
3 medium potatoes in small cubes (2cm)
2 medium onions roughly chopped
2 teaspoons curry powder (mild, med, hot – your choice)
Oil for frying
3 teaspoons curry powder
2 tablespoons sate sauce
1 tablespoon chili sauce
1 tablespoon soy sauce
80ml water (1/3 cup)
1 chicken stock cube crumbled
3 teaspoons maizena (cornflour)
1 tablespoon rice wine or sherry
In a wok or pan on a medium heat add the oil and cook the potatoes until they are nicely browned and cooked through. They tend to want to stick together so toss them around a bit. Add the onions and 2 teaspoons of curry powder, toss to combine and cook for about another 3 minutes. remove from the pan and set aside.
Clean the wok, add a little more oil, turn up the heat and cook on high, tossing frequently until browned. Add back the potato mixture and all of the sauce ingredients. Stir to combine and bring to the boil. Immediately reduce heat and cook for 3 minutes.
Thats it, a really fantastic curry in minutes.
The fillet steak is soft, tender and because its so thin the sauce permeates right through it.
Enjoy it folks and perhaps treat yourself to the banana fritters for dessert.