Chinese Beef Curry
Ingredients:
- Marinade:
- 500 gBeef, 0.75 cm slices
- ½Egg
- 3 gBaking Powder
- 2 gSalt
- 2 gPepper, ground
- 4 gSesame Oil
- 16 gCorn Starch
- 45 mlSunflower Oil
- Vegetables:
- 1Red Pepper
- 80 gSnow Peas, remove vein, cut diagonally lengthwise
- 1Onion, quartered, layered
- 2 stalksCelery, cut into thirds lengthwise, cut into 5 cm slices
- 30 mlSunflower Oil
- 6 clovesGarlic, crushed
- 20 gGinger, finely grated
- 30 mlRed Wine
- 2 gSplenda
- 15 gOyster Sauce
- 250 mlChicken Stock
- 4 gCurry Powder
- 15 mlSoy Sauce
- 45 mlSunflower Oil
- 4 gSalt
- 16 gCorn Starch, mixed in Water to create slurry
Method:
- Beef:
- In a bowl add all ingredients, except Beef, and Sunflower Oil, mix well.
- Add Beef to bowl and mix. Marinate for 1 hour minimum
- In a wok on medium high heat, add Oil, allow to get hot. Add Beef fry for 1 minute, turn fry for 1 more minute. Set Beef aside.
- Vegetables:
- In same wok add Oil, allow to get hot. Add Onions, fry for 1 minute. Add Red Peppers, Celery, fry for 1 minute. Make well in centre of wok, then add Ginger and Garlic. Fry for 30 seconds.
- Add Red Wine, allow to mostly reduce.
- Add Chicken Stock, Oyster Sauce, Salt, Soy Sauce, Sugar, Curry Powder. Cover and Cook for 2 minutes.
- Add Snow Peas, Beef, cook for 1 minute covered. Slowly add Corn Starch and Water mixture until gravy is desired thickness.