Hong Kong Beef Curry (港式咖喱牛肉)

• 2 lbs beef stew meat (, cut into 1.5” pieces (*Footnote 1)) ↔ Replace
• 2 tablespoons vegetable oil ↔ Replace
• 1 cinnamon stick ↔ Replace
• 2 star anise pods ↔ Replace
• 2 bay leaves ↔ Replace
• 5 cloves ↔ Replace
• 5 green cardamom pods ↔ Replace
• 6 scallions (, cut in half) ↔ Replace
• 3 slices ginger ↔ Replace
• 1 1/2 teaspoons salt ↔ Replace
• 4 cups chicken stock ((or water)) ↔ Replace
• 2 tablespoons Shaoxing wine ↔ Replace
• 1 tablespoon light soy sauce ↔ Replace
• 1 tablespoon oyster sauce ↔ Replace
• 1 tablespoon Chu Hou sauce ((or hoisin sauce)) ↔ Replace
• 1 tablespoon brown sugar ↔ Replace
• 2 medium yellow onions (, diced) ↔ Replace
• 4 (1 lb) yukon gold potatoes (, peeled and roll cut into 1” pieces) ↔ Replace
• 2 (1lb) carrots (, peeled and roll cut into 1” pieces) ↔ Replace
• 1 cup coconut milk ↔ Replace
• 2 tablespoons vegetable oil ↔ Replace
• 6 (300 g) shallots ↔ Replace
• 6 garlic cloves ↔ Replace
• 2 tablespoons ginger (, roughly minced) ↔ Replace
• 2 tablespoons Madras curry powder ↔ Replace
• 1 teaspoon ground turmeric ↔ Replace
• 1/2 teaspoon ground cumin ↔ Replace
• 1/2 teaspoon ground coriander ↔ Replace
• 1/2 teaspoon mild chili powder ((or paprika)) ↔ Replace
• 1/2 teaspoon ground black pepper ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

This page may contain an automatic translation. The original source remains leading.