Hola Folks,

Hope you’re having a good weekend so far, this is a recipe update of my Chinese Beef Curry with new photographs, check it out….

I love cooking and eating curries, and as my family have Indian roots I have been brought up with curries and spice. I have also been lucky to travel and experience food from all over the world which has influenced and inspired me to create my dishes.

This recipe however was influenced by an old school friends mum. She is Chinese and as a teen I would spend all of my time at their home. I have to say everything she cooked was delicious, even her toast in the morning tasted amazing; I have no idea how she buttered it!!  But my favourite dinner was the Chinese curry and I always hoped that would be on the menu when I stayed over!!

I lost touch with this friend for a while but always remembered this curry and started to try different recipes out to recreate the taste I once loved as a teen. Finally one day I came up with this recipe that tasted good and as I could remember.

Through the help of social media I managed to get back in touch with this friend after 15 years, thankfully we are now good friends again and once when I was back in my home town she invited me over to her mum’s to have a curry!! This time her mum told me her recipe, and I was very pleased to know it was similar to mine just a few little differences but ultimately I had succeeded……

Ingredients:

500g Stewing Beef/ Braising Steak Chopped in Chunks

1 Large Onion Chopped Into Chunks

1/2 Pint Of Beef Stock

2 Tbsp Curry Powder

1 Tsp Paprika

1 Tsp Coriander Powder

2 Star Anise

1 Tsp Chinese 5 Spice

2 Cloves Garlic

1 Red Chilli

2″ Piece Of Ginger

2 Carrots Sliced

4/5 Fresh Tomatoes

1 Tbsp Light Soy Sauce

2 tsp Fish Sauce

1 Tbsp Brown Sugar

Coconut Cream Block approx 2″ Chunk

Salt & Pepper

Sunflower Oil for frying

Method:

Cut the Tomatoes into wedges and sprinkle with brown sugar, set aside.

In a blender blitz up the ginger, garlic and chilli. You can chop this up but it’s so much easier and quicker this way 🙂

Heat the oil in a large pan, and pour in the onions until they are translucent. Then add in the carrots and the garlic/ginger/chilli mix. Fry for a few minutes.

Add the Beef to the pan and lots of seasoning.

Let this brown. Then add in the paprika, coriander and five spice, stir the pan until the beef is coated in the spices.

Whisk the curry powder into the stock.

Now pour this stock mix into the pan.

Stir in the soy sauce, fish sauce and star anise.

Then add your tomatoes with all of the sugar and juices and stir well.

Now let this bubble away to cook the beef until tender. I actually find it best to put the pan in the oven. I would heat it to 180 degrees and cook for about a hour or until the beef is tender. Do not cover this as you want the liquid to reduce.

After about 45 minutes I would taste the curry and see if it needs anymore seasoning, if it does add more soy rather than the salt. It should be hot and sweet so if it does not taste sweet enough sprinkle in a little more sugar.

Once the beef falls apart add in the coconut block and pop back in the oven for another 15 minutes, this should then melt in and thicken the sauce.

Voila your curry is ready serve with egg fried rice…check out my recipe

https://lululemonandlace.com/food-blog-2/take-away-style-egg-fried-rice/

:-)…enjoy xx

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