Easy and delicious! Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on its own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli.
1 lb lean beef steaks, sliced 2-inches long x 1/4-inch thick
3 tablespoons peanut oil
8 ounces onions, sliced (1 cup)
2 tablespoons garlic, coarsely chopped
1.5 tablespoons spring onions, finely chopped
Marinade
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing rice wine or dry sherry
2 teaspoons cornstarch
Curry Sauce
1 tablespoon shaoxing rice wine or dry sherry
1 tablespoon madras curry paste or Madras curry powder
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons chicken stock or water
2-4 servings
39 minutes 30 mins prep
1. Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
2. Pre-heat wok until very hot.
3. Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
4. Remove from wok and drain well in a colander set inside a bowl to reserve oil.
5. Wipe the wok clean and re-heat over high heat.
6. Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
7. Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
8. Return the beef to the wok and toss to coat thoroughly with sauce and serve immediately.
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