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Takeaway-Style Chinese Beef Curry
Here’s my version of the classic Chinese takeaway beef curry that’s full flavour, extremely quick to make and oh my… the beef turns out incredibly tender every single time! Let’s get cooking…
You asked for it, I delivered, and here it is, my tasty Chinese beef curry that’s homemade and ready in under 30 minutes! If you’re wondering what to make for dinner tonight, then look no further – this is it.
It’s been a big hit in my house thanks to its insane flavours. I like to use beef stock, dark soy sauce and spices such as Chinese 5 spice for an even deeper depth of flavour. Plus, instead of stewing beef, I like to use slices of rump steak, which makes this dish cook in no time.
It’s quick, tasty and a recipe that I’m currently OBSESSED with! I chose to keep the veggies simple, but feel free to add in whatever you like from sugar snap peas to mini sweetcorn.
Recipe Ingredients
- Steak: I like to use rump steak (a top choice recommended in the Chinese cooking classes I’ve attended). Alternatives like flank steak will also work well. I avoid using stewing beef because it requires hours to turn tender and I’ve developed this recipe to cook very quickly.
- Meat Marinade: I season the meat with a mixture of light soy sauce, cornflour and sesame oil. The cornflour serves to velvet the meat, resulting in a tender texture (another tip from Chinese cooking class).
- Vegetables: To make this dish I used an onion, one red bell pepper and spring onions (used for garnishing). On occasions I like to use diced carrots and peas too. You can literally chuck in whatever vegetables you’ve got.
- Beef Stock Mixture: To give the beef stock extra flavour I added salt, Chinese cooking wine, ginger and garlic paste, curry powder, dark soy sauce, sugar, turmeric, Chinese 5 spice and white pepper. I mixed Knorr beef stock pot with hot water to create my stock base.
- Cornflour Slurry: A mixture of cornflour and warm water is mixed together to help thicken the beef curry sauce.
Instead of using ginger and garlic paste, you can use fresh ginger and garlic cloves instead. The ingredients are quite similar to my Chinese chicken curry recipe, just with a few minor adjustments.
How To Make Chinese Beef Curry
Here’s a summary of how I make this Chinese takeaway beef curry. You can get the full recipe instructions in the recipe card below:
I start by seasoning the meat with the marinade ingredients. If you have time, you can do this a few hours in advance, but if you’re rushing it’s okay to marinate it for a few minutes or so. Whilst the meat is marinating, I like to prep the curry sauce by mixing the beef stock with all the spices and seasonings.
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