CURRIED BEEF
This is a great meal to have during the working week, its quick and tastes great. We probably have it about once a month (I'd have it more, but DH likes a bit of variety). Its from the Australian Womens Weekly Chinese Cookbook. Serve it with Basmatic Rice & Wilted Asian Greens.
Provided by Annetty
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into 2cm cubes.
- Cut onions into wedges.
- heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate.
- Heat remaining oil in same wok/pan stir fry potatoes until browned and almost tender.
- Add onions and garlic, stir fry until onion is just tender.
- Add curry paste, fry until fragrant.
- Blend cornflour with chicken stock.
- Add Chilli sauce, soy sauce and blended cornflour/chicken stock to wok/pan stirfry until sauce boils and thickens.
- Return Beef to wok/pan, stir fry until combined.
- Top with chives.
Nutrition Facts : Calories 182.7, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.9, Sodium 303.1, Carbohydrate 26.2, Fiber 3.4, Sugar 3.7, Protein 4.1
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