How To make Curried Beef Stir Fry

How to Make REAL Japanese Beef Curry from Scratch | Japanese Recipes

Japanese curry is very different to most curries you might be familiar with. It takes a bit of French sauce technique and Japanese stewing technique and combines it for a unique style of curry.

Curry was introduced to Japan by the British navy which usually had canned curries for ocean voyages, and today Japanese curry in Japan is mainly from packaged curry roux blocks. If you want to make it from scratch, this is how you do it.

Full recipe:

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Delicious and Succulent Curried Dry Fried Beef

A tasty and simple way to enjoy beef that Im sure you will enjoy. Im using the new improved curry powder by tropical heat for extra flavour. Let me know how yours turns out when you make it

HOW TO MAKE CURRIED BEEF || CURRY BEEF RECIPE

#RomasKitchen #CurriedBeef
How to make curried beef
This is a new way to enjoy your beef besides the traditional ways
Best if served with white rice or rice and peas.

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Jamaican Curried Beef
Jamaican Curry Beef Stew
Curry Beef Stew
How to cook Curry beef

Chinese Takeaway Style Curry Sauce w Meatballs

This Chinese curry sauce with juicy meatballs makes a great, comforting dinner.

The Chinese takeaway style curry sauce works so well with chicken, minced beef but my personal favourite is these homemade meatballs.

This recipe was handed down to me by my Dad, I remember eating it loads when growing up. that sauce has got a rich, savoury tang to it, and it tastes so comforting and filling that you just don't want dinner to end!

Free printable recipe is available on our site:

Ingredients:
For the meatballs:
▢500 g (1.1 lb) minced beef
▢1 tbsp soy sauce
▢pinch of black pepper
▢1 tsp minced ginger
▢1 clove garlic - peeled and minced
▢2 spring onions (scallions) - finely chopped
▢1 large egg
▢3 tbsp freshly grated breadcrumbs or panko

Chinese Takeaway Style Curry Sauce:
▢1 tbsp sunflower oil
▢1 ½ tsp turmeric
▢½ tsp Chinese 5 spice
▢1 tbsp mild curry powder
▢2 cloves garlic - peeled and minced
▢210 ml (little under a cup) chicken stock
▢210 ml (little under a cup) beef stock
▢210 ml (little under a cup) whole milk
▢1 onion - peeled and cut into large squares
▢1 red bell pepper - chopped into large chunks
▢2 tsp sugar (granulated/caster or light brown)
▢2 tsp Lime juice
▢1 tbsp Cornflour (Cornstarch)
▢2 tbsp Cold water

To Serve:
▢Boiled rice
▢5 soft boiled eggs
▢Fresh coriander
▢Chilli flakes
▢Warm pitta breads

INSTRUCTIONS
1. Add all of the meatball ingredients to a large bowl and mix together until just combined.

2. Form into walnut-sized balls (you should get 20-22).

3. Heat the oil in a large frying pan (skillet).

4. Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs breaking) until browned all over - this should take about 6-8 minutes.

5. Remove the meatballs from the pan and place on a warm plate whilst we make the Chinese takeaway style curry sauce.

6. Add the turmeric, five-spice, curry powder and garlic to the pan with the meatballs, and cook for a further 2-3 minutes, until the spices start to release their fragrance.

7. Add the chicken and beef stocks and milk to the pan.

8. Stir everything together then add the meatballs back into the pan.

9. Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.

10. Add the chunks of onion and red pepper, simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).

11. Stir through half the sugar and half the lime juice, then taste and add more if needed.

12. Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.

13. Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.

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Beef Curry Stir Fry Recipe

Learn How to Make Beef Curry Stir Fry

Recipe:


How to Tenderize Beef:


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Hong Kong-style Curry, with Beef Brisket (咖喱牛腩饭)

What IS Hong Kong Curry? Well, at it's base, it's got a lot in common with a British curry, but (1) adds a number of Chinese spices to the mix and (2) adds a couple southeast Asian ingredients in the mix. It's a pretty representative dish of Hong Kong Chachaanteng - food that's at the intersection of Western, Cantonese, and (to a lesser extent) Southeast Asian flavors.

This beef version is probably the second most famous curry after fishballs, of course. It's usually translated as 'brisket', but the cut that's more popularly used is actually *plate*. Brisket's tasty though too, so either way is fine.

Written recipe's over here on /r/cooking:



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ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)

We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!