China · Cantonese
Curry Beef Slices
Thin slices of beef simmered in a mild Japanese curry with potato and carrot, thickened by the vegetables themselves.
Thin-sliced beef in curry belongs to the world of gyudon, the rice bowls eaten late at night after a shift. The potato and carrot go in first and cook down into the sauce, so the bowl thickens without any cream. The beef is added at the very end and stirred in gently, which is what keeps the slices from turning grainy.
Ingredients
- bay leaf1 pieces
- whole milk50 ml
- onion100 g
- carrot150 g
- potato200 g
- sliced beef rolls300 g
- curry roux100 g
Directions
- 1
Cut the onion into strips and the carrot and potato into chunks.
- 2
Boil a pot of water, drop in the beef slices, scoop off the bloody foam and set them aside to drain.
- 3
Heat the pan, add ten to fifteen milliliters of oil and wait ten seconds for it to come up to temperature.
- 4
Add the onion and stir-fry until soft and translucent.
- 5
Add the potato and carrot and stir-fry for two minutes.
- 6
Add cold water just to cover everything.
- 7
Add the bay leaf and curry roux, cover, and once it boils, lower the heat and simmer until the potato and carrot are completely soft; a chopstick will tell you.
- 8
Add the beef slices and milk, cover and simmer for two to three minutes, stirring gently so the beef does not break up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.