Chinese Beef Curry

4.86 from 14 votes

Chinese Beef Curry - cosy up with this slow-cooked Chinese beef—tender, saucy, and packed with flavour. Perfect for a comforting dinner.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner

Cuisine: Chinese

Keyword: Any Time Of the year, autumn, Chinese New Year, dinner party, Fall, winter

Servings: servings

Author Nicky Corbishley

Ingredients

1 kg (2.2 lbs) braising beef chopped into bitesize chunks
3 tbsp plain (all-purpose) flour
½ tsp salt
½ tsp pepper
2 tbsp oil
1 large onion peeled and roughly diced
3 cloves garlic peeled and minced
2 tbsp minced ginger (or ginger paste)
1 tsp Chinese five spice
500 ml (2 cups + 1 tbsp) beef stock
60 ml (4 tbsp) dark soy sauce
2 tbsp soft brown sugar
200 g (7oz) mushrooms thickly sliced (I like chestnut/cremini mushrooms but sue your favourite)

To Serve:

egg fried rice or boiled rice
prawn crackers
sliced spring onions (scallions)
chilli flakes (optional)

Instructions

Preheat the oven to 160C/325F (fan).
Add the chunks of beef to a bowl with the flour, salt and pepper and toss together to coat.
1 kg (2.2 lbs) braising beef, 3 tbsp plain (all-purpose) flour, ½ tsp salt, 1/2 tsp pepper
Heat the oil in a dutch oven or large, heavy-based pan over a medium-high heat. When hot, add the beef and fry for 5-6 minutes, stirring occasionally, until golden brown all over.
2 tbsp oil
Turn the heat down to low and add the onion to the pan. Cook for 5 minutes, stirring occasionally, until the onion starts to soften.
1 large onion
Add in the garlic, ginger and five spice and stir though for 30 seconds.
3 cloves garlic, 2 tbsp minced ginger (or ginger paste), 1 tsp Chinese five spice
Add the beef stock, soy sauce, brown sugar and the mushrooms. Bring to the boil, stirring a few times to release any remaining crispy bits from the bottom of the pan.
500 ml (2 cups + 1 tbsp) beef stock, 60 ml (4 tbsp) dark soy sauce, 2 tbsp soft brown sugar, 200 g (7oz) mushrooms
Place a lid on the pan and cook in the oven for 3-4 hours – stirring a couple of times during cooking - until the meat begins to fall apart. You can add a little more water or beef stock if it starts to look too dry.
Alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours, or, you could cook on a low heat, on the hob, with the lid on for 2-3 hours.
Serve with rice and prawn crackers and top with chilli flakes and spring onions if you like.
egg fried rice or boiled rice, sliced spring onions (scallions), chilli flakes, prawn crackers

Notes

Storage & Reheating

Cook, then cool as quickly as possible before refrigeration or freezing.

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Reheating: Warm gently in a lidded pan on the hob (stovetop) or in the oven at 180C/375F (fan) until piping hot. Stir a couple of times during reheating. You may need to add a few splashes of water or stock to loosen up the sauce.

Nutritional information is approximate, per serving NOT including accompaniments (based on this recipes serving 6).

Nutrition

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