Easy Cantonese Beef Curry
A Cantonese beef curry offers a popular and flavorful dish, often enjoyed in southern and western China.
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Instructions
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Preheat the wok on medium-high heat until water sizzles upon contact.
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Cut beef into 1 1/2-inch long, 3/4-inch wide strips across the grain, and chop the onion.
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In separate bowls, prepare a sauce by combining chicken broth, dark soy sauce, sugar, and salt; and a slurry by mixing cornstarch with water.
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Add 1 to 2 tablespoons of oil to the hot wok, coating the sides, then reduce heat to medium and add the onion.
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Stir in curry powder, brown briefly, then add water to form a paste.
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Increase heat to medium-high, push onion aside, add beef, sear for 30 seconds, then stir-fry for 2 minutes until no longer red, splashing with rice wine or dry sherry.
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Pour the prepared sauce into the wok, bring to a boil, and cook for 2 to 3 minutes.
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Remove the wok from heat, re-stir the cornstarch slurry, then stir it into the sauce.
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Return the wok to the burner and stir until the sauce thickens; serve hot over rice.