🍽️ How to Make Curry Beef

🧆 Ingredients

• 300g beef (sliced)
• 1 potato (cubed)
• 1 carrot (cubed)
• 1 onion (chopped)
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon cooking wine
• 1 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 200ml coconut milk or water
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Select and Prepare the Beef:

   • Choose fresh, well-marbled beef such as brisket or chuck for optimal tenderness and flavor. Rinse the beef under cold water to remove any surface impurities, then pat dry with paper towels.
   • Slice the beef thinly against the grain to break up muscle fibers, ensuring a tender bite. Remove any excess fat or connective tissue.
   • Place the beef slices in a bowl. Add 1 tablespoon cooking wine, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Mix thoroughly by hand to coat each piece evenly. Let the beef marinate for at least 20 minutes. This marination step helps the beef absorb flavor and retain moisture during cooking.

2. Prepare and Clean the Vegetables:

   • Wash the potato and carrot thoroughly under running water. Use a vegetable brush if needed to remove dirt from the skin. Peel both vegetables and cut them into uniform cubes, about 1.5 cm each, for even cooking.
   • Peel and finely chop the onion. Mince the garlic and ginger after peeling. Rinse the green onions and chop them into small pieces, separating the white and green parts for use at different stages.
   • Place all prepped vegetables on a clean plate or tray, keeping them separated for easy access during cooking.

3. Mix the Curry Sauce:

   • In a small bowl, combine 2 tablespoons curry powder, 1 tablespoon soy sauce, 1 tablespoon sugar, and 200ml coconut milk (or water). Stir until the curry powder is fully dissolved and the mixture is smooth.
   • Taste the sauce and adjust the seasoning as needed—add more curry powder for extra spice, or a pinch of salt for balance. The sauce should be aromatic, creamy, and slightly sweet.

4. Stir-Fry the Beef:

   • Heat a wok or large skillet over high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat the surface.
   • Add the marinated beef slices in a single layer. Stir-fry quickly for 1-2 minutes until the beef just turns brown and is no longer pink. Do not overcook, as the beef will finish cooking later. Remove the beef from the pan and set aside.

5. Sauté Aromatics and Vegetables:

   • In the same pan, add a bit more oil if needed. Add the chopped onion, minced garlic, and ginger. Sauté over medium-high heat until fragrant and the onion becomes translucent, about 1-2 minutes.
   • Sprinkle in a small amount of curry powder and stir to release its aroma.
   • Add the cubed potato and carrot. Stir-fry for 2-3 minutes until the edges begin to soften and the vegetables are coated with the aromatics.

6. Simmer with Curry Sauce:

   • Return the cooked beef to the pan. Pour in the prepared curry sauce and the remaining coconut milk (or water) if any.
   • Stir well to combine all ingredients. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10-15 minutes, stirring occasionally to prevent sticking.
   • Check the doneness by piercing the potato and carrot with a fork—they should be tender but not falling apart. The sauce should thicken and coat the ingredients.

7. Maturity Identification and Final Adjustments:

   • The dish is ready when the beef is tender but not tough, and the vegetables are soft yet hold their shape. The sauce should be thick, creamy, and cling to the ingredients.
   • If the sauce is too thin, simmer uncovered for a few more minutes to reduce. If too thick, add a splash of water or coconut milk.
   • Taste and adjust seasoning as needed—add salt, sugar, or more curry powder to balance flavors.

8. Garnish and Serve:

   • Remove from heat. Sprinkle the chopped green onions (green part) over the dish for freshness and color.
   • Serve hot with steamed rice, which will absorb the flavorful curry sauce.

Preparation and Cooking Tips:

• Always use fresh, high-quality beef for the best texture.
• Marinate the beef long enough to enhance flavor and tenderness.
• Uniformly cut vegetables ensure even cooking and a pleasing presentation.
• Stir-fry beef quickly over high heat to lock in juices.
• Taste and adjust the curry sauce before simmering to achieve your preferred flavor profile.
• Clean all ingredients thoroughly to ensure food safety.

Ingredient and Cooking Insights:

• Brisket or chuck are ideal beef cuts for curry due to their marbling and flavor.
• Coconut milk adds richness; water can be used for a lighter version.
• For extra depth, add a bay leaf or a small piece of cinnamon stick to the simmering sauce.
• If you prefer a spicier curry, add a chopped chili or a pinch of chili powder to the sauce.

Maturity Identification Tips:

• Beef should be cooked through but remain moist and tender.
• Vegetables should be soft but retain their shape.
• Sauce should be creamy and aromatic, coating all ingredients.
• The dish should have a harmonious balance of curry spice, sweetness, and savory notes.

By following these expanded steps and tips, you will achieve a restaurant-quality Curry Beef with perfect texture and flavor. Careful preparation, ingredient cleaning, and attention to cooking times are key to success.

💡 Tips

• Use coconut milk for a richer flavor.
• Slice beef thinly for tenderness.
• Adjust curry powder to taste.
• Serve with steamed rice for a complete meal.