Curry Beef with Tomatoes (Ga Lei Fan Qie Niu Rou)
- Oct 19, 2025
- 1 min read
Some years ago, I had been on a vintage (i.e., used) cookbook buying spree on Amazon, particularly of Chinese cookbooks from circa the 1970s. I adapted this recipe for Cantonese-style curry beef with tomatoes from one of those cookbooks, Chinese Village Cookbook: A Practical Guide to Cantonese Country Cooking by Rhoda Yee, published in 1975. Gil told me that when he was a kid in Singapore this was a common dish, sometimes even served with scrambled eggs or noodles. This saucy version is fantabulous, especially when served with steamed white rice.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Tenderize the beef as follows: Mix 2 tsp baking soda and 6 tbsp water with the sliced flank steak in a bowl and let marinate at least 30 minutes up to 2 hours (cover and refrigerate). Place the beef into a colander and rinse very well under cool tap water. Place in a bowl and pat dry with paper towels.
2
Add the beef marinade ingredients to the beef, mix well to combine, cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours before using.
3
Heat 2 tbsp vegetable oil in a wok or large sauté pan over high heat. Add the chopped onion, garlic, and Fresno or jalapeño and stir-fry for about 2 minutes until translucent and softened. Add 3 tbsp water and cook until the water has evaporated.
4
Add another 1 tbsp oil to the pan and stir in the curry powder; stir for a few seconds then add the beef and 1 tsp kosher salt. Sauté for an additional minute or until the beef is partially cooked through.
5
Add the tomatoes and toss for 20-30 seconds. Add the brown sugar, ketchup, and oyster sauce; bring to a boil until the sauce has started to thicken. Stir in the scallions and cilantro.
6
Remove from heat and plate. Garnish with some fresh cilantro and serve with steamed white rice on the side.
Instructions
2 lbs flank steak thinly sliced across the grain
2 tsp baking soda
6 tbsp water
2 tbsp soy sauce
2 tbsp rice wine
2 tbsp cornstarch
Marinade
1 medium onion chopped
4 cloves garlic minced
1 Fresno or Jalapeno pepper seeded & sliced
3 tbsp water
5 tbsp curry powder
1 tsp kosher salt
3 ripe tomatoes cut into wedges or large dice
1 tbsp brown sugar
6 tbsp ketchup
2 tbsp oyster sauce
3 scallions chopped
1/4 cup chopped cilantro
Curry Beef with Tomatoes (Ga Lei Fan Qie Niu Rou)
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Prep Time
30 min
Cooking Time
30 min
Rest Time
0
Total Time
1 hour
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