Chinese Curried Beef Potatoes Recipes

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CHINESE CURRIED BEEF & POTATOES



Chinese Curried Beef & Potatoes image

This came from a Chinese friend who was teaching Chinese cooking classes at the time. If you like curry then more curry powder can be used. I prefer it milder as is.

Provided by Jen T

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb steak (use lean frying or grilling steak, I use rump in NZ)
3 potatoes
2 onions
1 teaspoon curry powder
1 chicken stock cubes or 1 teaspoon chicken stock powder
2 tablespoons oil
2 tablespoons oil, extra
1 teaspoon curry powder, extra
1 tablespoon satay sauce
1 teaspoon Chinese chili sauce
1 tablespoon soy sauce
1 cup water (plus)
1/3 cup water (or more if needed)
1 tablespoon sherry wine
3 teaspoons cornflour

Steps:

  • Slice steak thinly across the grain.
  • Peel potatoes and cut into 1/2 inch cubes.
  • Peel onions, cut into quarters and separate each layer.
  • Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing 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 potatoes, onion and extra curry powder; toss for 2 minutes.
  • Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
  • Toss until sauce boils and thickens.
  • Reduce heat, simmer 30 minutes or until potatoes are cooked.
  • Serve with boiled rice.

BEEF CURRY WITH POTATOES



Beef Curry With Potatoes image

Make and share this Beef Curry With Potatoes recipe from Food.com.

Provided by Satyne

Categories     Indian

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons oil
2 onions, finely chopped
2 garlic cloves, chopped
1 teaspoon chili powder
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
2 1/2 cm piece ginger, finely chopped
750 g stewing beef, cubed
2 tablespoons tomato puree
salt
375 g potatoes
4 green chilies

Steps:

  • Heal the oil in a large pan and add the onions, frying until lightly coloured.
  • Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
  • Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
  • Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.

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