Curry Beef with Tomatoes (Ga Lei Fan Qie Niu Rou)
- camissonia
- Oct 18
- 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.
1
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.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
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
%20(1).jpg)
Curry Beef with Tomatoes (Ga Lei Fan Qie Niu Rou)
Prep Time
30 min
Cooking Time
30 min
Rest Time
0
Total Time
1 hour
Comments