Chinese Curried Beef Potatoes Recipes

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.

Steps:

• In a small bowl or coffee cup combine the turmeric, cinnamon, cumin, cardamom, ginger and chili powder.
• In a large frying pan, saute onion, pepper and garlic in the oil until the onion softens.
• Add the spice mix to the vegetable mixture in the frying pan and combine well.
• Add the ground beef, stirring well and often to incorporate the spice mix with the beef and brown thoroughly.
• Add the water and the tomato paste, again mixing well.
• Cook this at a low to medium simmer until most of the water has cooked off.
• Mix in the potatoes and the green beans, then the coconut milk (you may need to add a small amount of water to facilitate the mixing, but no more than 1/4 cup!).
• Simmer till everything is heated through, and serve.

Steps:

• Cut potatoes into 2cm cubes.
• Cut onions into wedges.
• heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate.
• Heat remaining oil in same wok/pan stir fry potatoes until browned and almost tender.
• Add onions and garlic, stir fry until onion is just tender.
• Add curry paste, fry until fragrant.
• Blend cornflour with chicken stock.
• Add Chilli sauce, soy sauce and blended cornflour/chicken stock to wok/pan stirfry until sauce boils and thickens.
• Return Beef to wok/pan, stir fry until combined.
• Top with chives.

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.