Chinese Curried Beef Potatoes
Indulge in the comforting flavors of Chinese Curried Beef Potatoes, a hearty one-pot dish that beautifully marries tender beef, melt-in-your-mouth potatoes, and a savory, aromatic curry sauce. This recipe starts by searing chunks of beef to lock in their flavor before simmering them to perfection in a rich broth infused with soy sauce, oyster sauce, and a hint of curry powder. The addition of chunky carrots and creamy potatoes makes this dish both satisfying and nutrient-packed, while a cornstarch slurry creates a glossy, thickened sauce that begs to be served over steamed white rice. Garnished with fresh green onions, this quick and easy home-cooked meal offers the perfect balance of warmth, spice, and umami, making it ideal for cozy family dinners or meal prepping.
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Recipe Information
Ingredients
- 500 grams beef (stew meat or chuck, cut into cubes)
- 500 grams potatoes (peeled and cut into large chunks)
- 1 medium onion (diced)
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- 1 large carrot (peeled and sliced into chunks)
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 500 milliliters beef stock (or water)
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 2 stalks green onions (for garnish, chopped)
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium-high heat.
Add the beef cubes and sear until browned on all sides. Remove and set aside.
In the same pot, add the diced onion, minced ginger, and minced garlic. Sauté until fragrant and the onion turns translucent, about 3-4 minutes.
Stir in the curry powder and cook for 30 seconds to release its aroma.
Return the beef to the pot. Add the soy sauce, oyster sauce, sugar, and salt, stirring to coat the beef evenly.
Pour in the beef stock (or water) and bring to a boil. Reduce the heat to low and let it simmer, covered, for 20 minutes.
Add the potato chunks and carrot slices to the pot. Stir and continue to simmer for another 15-20 minutes, or until the potatoes and carrots are tender.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually stir this slurry into the pot to thicken the sauce.
Taste and adjust seasoning, adding more salt or soy sauce as needed.
Garnish with chopped green onions and serve hot, preferably with steamed rice.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
