Although curry is not a Chinese seasoning, it has nevertheless made its way into Chinese cuisine in a rather mild form. The hint of exotic spices adds a special, very subtle flavour to any Chinese dish. It works extremely well when beef is matched with vegetables. The best type of curry paste or powder to use is the Madras variety, which is the one favoured by most Chinese cooks.
This is a substantial dish that easily makes a filling meal for two or three. It may also be served as part of a multi-course, Chinese-style menu.
| Informal supper |
| Preparation time 30 minutes |
| Serves 2–4 |
450 g (1 lb) lean beef steak
3 tablespoons groundnut (peanut) oil
225 g (8 oz) (1 cup) onions, sliced
2 tablespoons coarsely chopped garlic
1½ tablespoons finely chopped spring onions (scallions)
FOR THE MARINADE:
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons cornflour (cornstarch)
FOR THE CURRY SAUCE:
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon Madras curry paste or powder
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons Chicken Stock (see here) or water
1 Cut the beef into slices 5 cm (2 inches) long and 5 mm (¼ inch) thick and put them into a bowl. Add all the marinade ingredients, mix well, and leave to marinate for 20 minutes.
2 Heat a wok or large frying pan until it is very hot. Add the groundnut oil and, when it is very hot and slightly smoking, add the beef slices and stir-fry for 3–5 minutes, until lightly browned. Remove and drain well in a colander set inside a bowl.
3 Wipe the wok or pan clean and re-heat it over a high heat. Add 1 tablespoon of the drained oil, then add the onions and garlic and stir-fry for 1 minute.
4 Add all the ingredients for the curry sauce, bring the mixture to a simmer and cook for 3 minutes. Return the drained beef slices to the wok or pan and toss them thoroughly with the sauce. Turn the mixture on to a warm serving platter, garnish with the spring onions and serve at once.