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Chinese Beef Curry

Chinese Beef Curry With Potatoes

Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2


  • 800 g beef. Beef stew is different from stir-fried beef stew. In the case of a beef stew you need to choose the beef that has more meat on it such as that found on the leg. The beef tendon is rich in collagen and we will be using this later. It will permeate throughout the stew making it thick and smooth. The beef tastes better when cooked slowly this way.
  • 2 medium-sized potatoes
  • 3 teaspoons curry powder Choose the best quality/brands of curry powder you can buy.
  • salt
  • 2 star anise
  • 2 teaspoons coriander seeds


  • First, place 800ml of water into a pressure cooker on the stove and bring to the boil. Add the star anise, coriander seeds and the beef. At this stage, do not put any salt in the pot and don’t cut up the beef. The purpose of this is to make sure that the stewed beef is soft because salt will make the beef shrink tight and harden.
  • While you are waiting for the beef to cook, wash and peel the potatoes, and cut into 2 cm pieces.
  • When the timer goes off, open the pressure cooker (you can pour cold water over the lid to cool it down or you can wait until it cools naturally), remove the beef and cut into small pieces of about 1.5 cm. When you cut it, you will notice that the beef is loose and falling apart. This will help absorb the seasoning in the next cooking stage, ensuring that the beef is tasty.
  • Place the beef pieces in a small pot and pour the water mixture from the pressure cooker in, too. If you do not want the star anise and coriander seeds, you can use a sieve to remove them.
  • Next, add the curry powder and mix it with the desired amount of salt to suit your taste.
  • Place the potato pieces into the pot, put the lid on and bring to the boil. Lower the heat, and cook until the potatoes are soft. This process will take about 30 minutes.