Simple enough to execute, Asian curries like this one are just great comfort food. I’ve come across beef and potato curry recipes like this one in many Chinese, Japanese, Korean, etc restaurants and they all share a certain commonality that distinguishes them from the heavy ghee and coconut milk curries of India. This recipe from Wallace Yee Hong’s The Chinese Cook Book is a great example of that flavour palette: curry powder in a simple broth enriched with just a hint of sugar and ginger.
With it’s heavy curry seasoning, I would have imagined this dish to originate from northern China and Mongolia like the Northern Style Braised Beef but it seems to be a Cantonese specialty found largely in the streets of Hong Kong.
1/2 tsp salt
1 onion, cut into strips diagonally
1 lb potatoes, cut into 1 1/2 inch cubes
1 lb beef, cut into 1 inch cubes
2 tbsp curry powder
1/2 tsp fresh ginger, minced
1 tsp sugar
1 tsp rice wine vinegar
3 cups stock
1 tsp cornstarch
1 tsp MSG
1 tbsp peanut oil
- Mix together ginger, sugar, rice wine. Add 1 tbsp of water and set aside.
- Mix together cornstarch and MSG with 1/4 cup of water, set aside.
- Heat peanut oil in large skillet until very hot, add salt.
- Add onions, beef, and potatoes into skillet and stir-fry for 3 minutes.
- Add curry powder and cook for an additional 3 minutes. Adjust heat if necessary.
- Add ginger solution and cook for 2 minutes.
- Add stock bring to a simmer, cover and reduce heat. Cook for 25 minutes.
- Add cornstarch solution and stir through until thickened.
- Serve with rice.