Stewed Beef in Curry Sauce

Name: Stewed Beef in Curry Sauce (Ka li niu nan)
Cuisine: Chinese
Ingredients: 2 pounds beef (chuck or flank); 2 tablespoons chopped garlic; 1 cup diced onions (¼” x ¼”); 2 pounds beef (chuck or flank); 2 pounds beef (chuck or flank); 1-½ teaspoon salt; 1 teaspoon sugar; 2 tablespoons curry powder; 12 oz. potatoes; 1 tablespoon wine; 1 tablespoon cornstarch; 6 cups oil

Ka li niu nan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds beef (chuck or flank)
2 tablespoons chopped garlic

Asia
Taiwan
Gluten-free

Method

Cook the whole piece of beef in boiling water for 1 hour, remove and slice into rectangular pieces (about 1” by 2”).
Heat 5 tablespoons oil, stir-fry garlic and onion. Add in 2 tablespoons curry powder, stir-fry over low heat for 10 seconds. Splash with wine, and pour 6 cups beef stock (saved from #1) over beef slices. Cover and cook over low heat for 1 hour.</