Chinese-style curry beef: Difference between revisions
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Image:Chinese beef stew cooked and ready to serve.jpg|ready to serve! | Image:Chinese beef stew cooked and ready to serve.jpg|ready to serve! | ||
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===Chef' notes=== | ===Chef' notes=== | ||
Next time I would cook for only 30 minutes, then depressurise normally. | Next time I would cook for only 30 minutes, then depressurise normally. | ||
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Revision as of 08:57, 13 March 2024
| Chinese-style curry beef | |
|---|---|
Best recipe reviewNot over spicy, but strong flavoured 4/5 Next time I would cook for only 30 minutes, then depressurise normally Jeremy |
| Servings: | Serves 2 |
| Calories per serving: | 112 |
| Ready in: | 7 hours, 55 minutes |
| Prep. time: | 6 hours, 10 minutes |
| Cook time: | 1 hour, 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st April 2023 |
A spicy beef stew cooked in the pressure cooker so the beef breaks down into that lovely tender stringy pieces.
Spicy but not hot.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g stewing steak from Russell's Butchers of Upwell
- Good pinch of freshly ground black pepper
- 5 cloves of garlic, crushed
- 1 leek sliced into rings
- 4 tablespoons tomato sauce (Heinz etc)
- 2 tablespoons dark soy sauce
- 2 bs light soy sauce
- 3 tablespoons lime juice
- 2 tablespoons soft brown sugar
- 1 heaped teaspoon curry powder
- 1 teaspoon smoked paprika powder
- 4 whole star anise
- 2 tablespoon olive oil
Mise en place
- Add everything to a large Lock and Lock box, shake really well to mix and leave to marinade for a few hours, or overnight
Method
- Place the marinaded mixture in a bowl that will fit in your pressure cooker
- I have modified a cheap saucepan so that it fits inside a pressure cooker and is easier to remove than a Pyrex bowl
- Cook in the pressure cooker at high pressure for 1 hour 30 minutes - see Chef's notes.
- Depressurise normally, this will take about 15 minutes
- Serve!
-
The spicy Chines stew ready to marinade for 12 hours
-
ready to serve!
-
Chef' notes
Next time I would cook for only 30 minutes, then depressurise normally.
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