Curry Beef
The beef is briefly oil-blanched, then quickly stir-fried with fragrant aromatics and oil-based curry paste, and finished with a starch-thickened sauce.
Ingredients
beef
200g
minced garlic
1.5g
chopped chili
2.5g
chopped scallion
1.5g
minced ginger
1g
thick soup (for bowl sauce)
20g
wet starch (for bowl sauce)
7.5g
sesame oil (for bowl sauce)
0.05g
oil (for blanching)
500g
oil curry
15g
finishing oil
2.5g
Instructions
1
Step 1
Mix thick soup, wet starch, and sesame oil evenly to make the bowl sauce.
2
Step 2
Heat 500g of oil, add the beef and blanch until cooked, then drain in a colander and filter out the oil. Return the wok to the stove, add the aromatics and oil curry to the wok and stir-fry until fragrant. Add the beef, pour in the bowl sauce, add 2.5g of finishing oil, stir-fry evenly, plate and serve.
