Nicky's Kitchen SanctuaryChinese Beef Curry
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Ingredients
Serves 6- 1 large onion (peeled and roughly diced)
- 1/2 tsp pepper
- 2 tbsp minced ginger (or ginger paste)
- 200 g (7oz) mushrooms (thickly sliced (I like chestnut/cremini mushrooms but sue your favourite))
- 3 cloves garlic (peeled and minced)
- sliced spring onions (scallions)
- 1 kg (2.2 lbs) braising beef (chopped into bitesize chunks)
- 500 ml (2 cups + 1 tbsp) beef stock
- prawn crackers
- 60 ml (4 tbsp) dark soy sauce
- 1 tsp Chinese five spice
- ½ tsp salt
- 2 tbsp soft brown sugar
- 3 tbsp plain (all-purpose) flour
- chilli flakes ((optional))
- egg fried rice or boiled rice
- 2 tbsp oil
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Steps
- Step 1
Preheat the oven to 160C/325F (fan).
- Step 2
Add the chunks of beef to a bowl with the flour, salt and pepper and toss together to coat.
- Step 3
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.
- Step 4
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.
- Step 5
Add in the garlic, ginger and five spice and stir though for 30 seconds.
- Step 6
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.
- Step 7
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.
- Step 8
Serve with rice and prawn crackers and top with chilli flakes and spring onions if you like.
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Preheat the oven to 160C/325F (fan).
Source: Nicky's Kitchen Sanctuary
