Chinese Dry Beef Curry

 

I’m not particularly fond of Chinese curries as they are usually quite watery, and I don’t like using a slurry to thicken the sauce as it can get a bit too pasty. 

I decided to make a dry curry with a homemade curry mix using turmeric, five spice powder, and chili pepper powder. I also used canned whole potatoes; I didn’t feel like boiling potatoes. I don’t have regular sugar, but I have raw sugar (which I use mainly for coffee).

• 1 lb skirt steak, sliced
• 1 tsp raw sugar
• 1 tsp cornstarch
• 1 tblsp dark soy sauce
• 1 tsp ground white pepper
• 1 tblsp salt
• 1 tblsp turmeric
• 1 tblsp five spice powder
• 1 tblsp pure chili pepper powder
• 2 tblsp vegetable oil
• 1 onion, cut into chunks
• 2 tsp ginger paste
• 1 tsp garlic paste
• 2 tomatoes, cut into wedges
• 4 canned whole potatoes, quartered
• hot cooked rice

1. Put in beef, raw sugar, cornstarch, soy sauce, ground white pepper, salt, turmeric, five spice powder, and pure chili pepper powder in a zip top bag. Coat well and marinate at least 2 hours.
2. Heat vegetable oil in a wok over medium high heat and sauté onion, ginger paste, and garlic paste for a couple of minutes.
3. Quickly stir fry the beef in the wok.
4. Stir in tomatoes and potatoes and cook uncovered over medium high heat for 5 minutes.
5. Serve over hot cooked rice.