Description
This Savory Chinese Beef Curry is a hearty and comforting dish perfect for cozy meals. Slow-cooked to tender perfection with fragrant Chinese five-spice, rich beef stock, mushrooms, and a touch of sweetness from brown sugar, it beautifully combines authentic Chinese flavors with a homestyle curry feel. Served over egg fried or boiled rice and garnished with prawn crackers and fresh spring onions, it offers a delightful balance of texture and taste.
Ingredients
Scale
Beef and Coating
- 1000 g Braising Beef (such as chuck steak for similar texture)
- 3 tbsp All-Purpose Flour
- 0.5 tsp Salt
- 0.5 tsp Pepper
For Frying and Flavor Base
- 2 tbsp Oil (vegetable or canola oil as substitute)
- 1 large Onion, finely diced
- 3 cloves Garlic, minced or garlic paste
- 2 tbsp Ginger, minced or paste
- 1 tsp Chinese Five Spice
Curry Sauce and Add-ins
- 500 ml Beef Stock (or homemade/vegetable stock)
- 60 ml Dark Soy Sauce (regular soy sauce as substitute)
- 2 tbsp Soft Brown Sugar (honey can be used instead)
- 200 g Mushrooms (chestnut or cremini recommended)
To Serve
- Egg Fried Rice or Boiled Rice
- Prawn Crackers
- Sliced Spring Onions
- Optional Chili Flakes
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) fan setting, preparing for slow-cooking the curry slowly to develop rich flavors and tender beef.
- Prepare Beef: In a mixing bowl, coat the braising beef pieces thoroughly with all-purpose flour, salt, and pepper. This helps with browning and thickening the sauce later on.
- Brown Beef: Heat oil in a Dutch oven or heavy oven-safe pot on the stovetop over medium-high heat. Fry the floured beef pieces in batches until golden brown on all sides, which should take about 5-6 minutes. This step seals in the flavors.
- Sauté Aromatics: Add the diced onion to the pot with the browned beef and cook for around 5 minutes until the onion softens. Then stir in garlic, ginger, and Chinese five-spice, cooking for an additional 30 seconds to release their aromas.
- Add Liquids and Mushrooms: Pour in the beef stock, dark soy sauce, and add the soft brown sugar. Mix well, then add the mushrooms. Bring the mixture to a boil on the stovetop.
- Slow Cook: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook slowly for 3 to 4 hours until the beef is tender and the flavors meld beautifully.
- Serve: Once cooked, ladle the savory beef curry generously over egg fried or boiled rice. Garnish with prawn crackers, freshly sliced spring onions, and sprinkle optional chili flakes if you prefer some heat.
Notes
- For a lighter version, substitute beef stock with vegetable stock.
- If Chinese five-spice is unavailable, a mix of star anise, cinnamon, cloves, fennel, and Szechuan peppercorns can be used to achieve similar flavor.
- Use fresh ginger and garlic for best aroma and taste, though pastes are a convenient alternative.
- This curry is excellent when cooked low and slow to tenderize tougher cuts of beef.
- Prawn crackers add a delightful crunch that contrasts well with the rich curry sauce.
- Adjust salt and pepper according to taste before serving.
