Chinese language Beef Curry - Nicky's Kitchen Sanctuary

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Chinese language Beef Curry – Nicky’s Kitchen Sanctuary

7월 22, 2025

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Cosy up with this tender, slow-cooked Chinese language beef curry in a wealthy, savoury sauce with garlic, ginger, and five-spice. Excellent for meal prep, or a make-ahead household meal. This beef curry is freezer-friendly and filled with flavour. Serve it over rice or noodles for a comforting, fuss-free fakeaway at residence.

A blue cast iron casserole filled with Chinese Beef Curry, topped with sliced spring onions. There are little bowls of chopped spring onions and chilli flakes nearby. The pan is on a wooden surface.

Nicky’s Recipe Notes

I’ve been making this dish for a few decade now. It began out as an enormous batch meal when the household used to all pile into my grandad’s little home and take turns cooking for about 15 of us. I assumed it will be helpful to share it with you as a meal for four-to-six folks (I often serve 4 folks then put two parts within the freezer) that we make many times as a result of it’s so easy and so flippin’ tasty!

It’s make-ahead pleasant – straightforward to prep and prepare dinner upfront, then reheat when wanted. The flavour deepens over time too.
It’s a household favorite – successful with youngsters and adults. The curry itself is gentle, however you may regulate the spice stage or or add chillies on prime for people who like a bit of warmth.
It’s freezer-friendly. Make a double batch and freeze in parts for a fast dinner within the week.
It’s nice to make for a crowd. You may simply double and even triple the recipe.

📋 Components

Top-down view of ingredients for Chinese Beef curry on a wooden board, including chopped beef, mushrooms, onion, garlic, ginger paste, oil, soy sauce, flour, brown sugar, five spice, salt and pepper. Each ingredient is labelled.

I like to make use of darkish soy sauce on this for a wealthy sauce. Paired with the brown sugar you get a pleasant steadiness of savoury with a tiny contact of candy.
The braising beef (additionally referred to as stewing beef, diced beef, beef cubes) is ideal for sluggish cooking, turning into tender and flavourful. You too can swap for pork (chunks of pork shoulder work greatest) too.
The Chinese language five-spice is an absolute should for that signature Chinese language curry sauce flavour. The addition of the garlic and ginger offers the sauce a wealthy, fragrant base.

Professional Tip

In case you’re serving to folks with totally different spice palates, serve up the gentle parts first, then stir in a teaspoon of chilli flakes or an excellent sprint of sizzling chilli sauce and serve to the individuals who prefer it slightly hotter.

Chinese beef curry and rice in a blue bowl, garnished with chopped spring onions a couple of prawn crackers. There is a further bowl of curry and accompaniments next to the bowl.

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🍽️ What to serve it with

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Preheat the oven to 160C/325F (fan).
Add the chunks of beef to a bowl with the flour, salt and pepper and toss collectively to coat.

1 kg (2.2 lbs) braising beef, 3 tbsp plain (all-purpose) flour, ½ tsp salt, 1/2 tsp pepper
Warmth the oil in a dutch oven or giant, heavy-based pan over a medium-high warmth. When sizzling, add the meat and fry for 5-6 minutes, stirring often, till golden brown throughout.

2 tbsp oil
Flip the warmth right down to low and add the onion to the pan. Prepare dinner for five minutes, stirring often, till the onion begins to melt.

1 giant onion
Add within the garlic, ginger and 5 spice and stir although for 30 seconds.

3 cloves garlic, 2 tbsp minced ginger (or ginger paste), 1 tsp Chinese language 5 spice
Add the meat inventory, soy sauce, brown sugar and the mushrooms. Deliver to the boil, stirring a couple of instances to launch any remaining crispy bits from the underside of the pan.

500 ml (2 cups + 1 tbsp) beef inventory, 60 ml (4 tbsp) darkish soy sauce, 2 tbsp smooth brown sugar, 200 g (7oz) mushrooms
Place a lid on the pan and prepare dinner within the oven for 3-4 hours – stirring a few instances throughout cooking – till the meat begins to collapse. You may add slightly extra water or beef inventory if it begins to look too dry. Alternatively you would switch to a sluggish cooker and prepare dinner on excessive for 5-6 hours or low for 7-8 hours, or, you would prepare dinner on a low warmth, on the hob, with the lid on for 2-3 hours.
Serve with rice and prawn crackers and prime with chilli flakes and spring onions should you like.

egg fried rice or boiled rice, sliced spring onions (scallions), chilli flakes, prawn crackers

Storage & Reheating

Prepare dinner, then cool as shortly as potential earlier than refrigeration or freezing.

Refrigeration: Retailer in an hermetic container for as much as 3 days.
Freezing: Freeze for as much as 3 months; thaw in a single day within the fridge earlier than reheating.
Reheating: Heat gently in a lidded pan on the hob (stovetop) or within the oven at 180C/375F (fan) till piping sizzling. Stir a few instances throughout reheating. You could want so as to add a couple of splashes of water or inventory to loosen up the sauce.

Dietary data is approximate, per serving NOT together with accompaniments (primarily based on this recipes serving 6).

Vitamin data is routinely calculated, so ought to solely be used as an approximation.

This Chinese language Beef recipe was first posted in September 2016. Up to date in July 2025 with further data, new images and some tweaks to the recipe.

? Continuously Requested Questions

Can I make this within the sluggish cooker?

Sure! After browning the meat, sautéing the onions and including all the sauce elements, switch all the pieces to a sluggish cooker and prepare dinner on low for 7-8 hours or excessive for 4-5 hours.

Can I double the recipe?

Sure, double all the elements (be certain your pan is sufficiently big) and prepare dinner within the oven for a similar period of time. It’s going to take round 10 minutes longer to fry all the pieces off initially because of the elevated quantity of elements.

What reduce of beef ought to I take advantage of?

I take advantage of pretty cheap braising/casserole or stewing steak – typically often called chuck steak, which comes from the forequarter. Often, this consists of components of the neck, shoulder blade, and higher arm. It’s a troublesome however very flavourful reduce of meat. It has a number of connective tissue, which wants longer cooking to interrupt down and develop into tender.

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Among the hyperlinks on this put up could also be affiliate hyperlinks – which implies should you purchase the product I get a small fee (at no further value to you). In case you do purchase, then thanks! That’s what helps us to maintain Kitchen Sanctuary operating. The dietary data supplied is approximate and might fluctuate relying on a number of elements. For extra data please see our Phrases & Circumstances.

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