Beef Veg Curry
Description
A vibrant, flavorful, and budget-friendly Chinese-style beef and vegetable curry featuring tender pre-boiled beef strips tossed with crunchy carrots, colorful bell peppers, and onions in a glossy, savory-sweet soy-chilli gravy.
Ingredients
Main Ingredients:
For the Sauce & Seasoning:
For Thickening:
Instructions
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Sauté Aromatics: Heat oil in a wok or pan, and sauté chopped ginger, garlic, and sliced green chillies until fragrant.
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Sear Beef: Add the pre-boiled beef strips along with their reserved stock (if any) and sauté well for a few minutes.
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Add Sauces & Seasoning: Stir in soy sauce, vinegar, chilli sauce, tomato ketchup, a pinch of sugar, black pepper, and salt (adjusting carefully since soy sauce and pre-boiled beef already contain sodium).
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Cook Carrots: Add the sliced carrots first since they require a slightly longer cooking time, and let them simmer in the savory gravy for a couple of minutes.
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Add Bell Peppers & Thicken: Toss in the cubed onions and multi-colored bell peppers. Pour in the cornflour slurry gradually while stirring to achieve a glossy, velvety gravy consistency.
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Finish Quickly: Turn off the heat immediately after adding the vegetables so they retain their bright color and crisp crunch.
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Serve: Serve piping hot with fried rice, noodles, or plain steamed basmati rice!
Note
Pre-boiling the beef strips in advance saves cooking time and ensures the meat is tender and melt-in-the-mouth when combined with the quick-cooking vegetables.
Avoid overcooking the bell peppers and onions at the end to keep their fresh crunch and vibrant colors intact.
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