Hong Kong Beef Curry (港式咖喱牛肉) Recipe

Get ready to fall in love with Hong Kong Beef Curry (港式咖喱牛肉)—a dish that perfectly marries tender beef, fragrant spices, and a velvety coconut-infused sauce. This vibrant stew, inspired by Cantonese comfort food and South Asian spices, is hearty, deeply aromatic, and the ultimate home-cooked treat for family dinners or special occasions. Every bite is a blend of melt-in-your-mouth beef, soft potatoes, and curry flavors that are bold but never overpowering—truly a celebration of flavors you’ll want to share with everyone you know.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Hong Kong Beef Curry (港式咖喱牛肉) lies in its vibrant yet approachable ingredient list. Each component plays a pivotal role, contributing layers of taste, color, and luscious texture that make this dish unforgettable.

• Beef stew meat: Choose well-marbled cuts for extra tenderness and deep flavor—brisket or chuck work beautifully.
• Vegetable oil: Essential for sautéing the aromatics and carrying all those robust, rich curry flavors.
• Cinnamon stick, star anise pods, bay leaves, cloves, green cardamom pods: These whole spices infuse the stew with warm, gently spicy undertones, giving it a classic Hong Kong curry character.
• Scallions and sliced ginger: Adds delicate sweetness and zing—don’t skip them!
• Salt: Key for seasoning each element just right; feel free to adjust to taste.
• Chicken stock (or water): The foundation for the braise—stock gives more depth, but water does the job in a pinch.
• Shaoxing wine, light soy sauce, oyster sauce, Chu Hou sauce (or hoisin): These classic Cantonese sauces add savory, umami, and a subtle sweetness for that signature taste.
• Brown sugar: Balances the savory and spicy notes.
• Yellow onions, potatoes, carrots: Core vegetables that soak up all the marvelous flavors and add heartiness.
• Coconut milk: Gives the curry its rich, silky texture and subtle sweetness.
• Shallots, garlic, ginger (for curry paste): The aromatic trio that forms the soul of the homemade curry paste.
• Madras curry powder, turmeric, cumin, coriander, mild chili powder (or paprika), black pepper: An intoxicating blend that sets the signature yellow hue and aroma of Hong Kong-style curry.

How to Make Hong Kong Beef Curry (港式咖喱牛肉)

Step 1: Blanch the Beef

Start by adding your beef stew meat to a large pot and just cover it with cold water. Bring it gently to a boil and let it simmer for about five minutes—this crucial step draws out impurities and excess fat, ensuring your finished Hong Kong Beef Curry (港式咖喱牛肉) is clear and clean-tasting. Afterwards, drain and thoroughly rinse the beef under cold water. Set aside; it’s now ready for the magic!

Step 2: Braise with Spices and Aromatics

Heat a tablespoon of oil over medium-high heat in your biggest heavy-bottomed pot. Add the cinnamon stick, star anise, bay leaves, cloves, and cardamom pods. Sauté until they’re fragrant—it only takes about a minute. Add the sliced ginger and scallions; let them sizzle until the edges just start to caramelize. This stage infuses your oil and lays a deeply aromatic foundation for your curry.

Step 3: Add Beef and Seasonings

Return the blanched beef to the pot and add a teaspoon of salt. Stir fry briskly for a few minutes to coat the meat in all those toasty spices. Pour in your chicken stock (or water), Shaoxing wine, light soy sauce, Chu Hou sauce, oyster sauce, and brown sugar. Bring to a rolling boil, then lower the heat. Cover and simmer—this gentle braise unlocks unbelievable tenderness and allows the flavors to mingle beautifully for about 1.5 hours.

Step 4: Make the Curry Paste

While your beef is luxuriating in the pot, craft the curry paste. Blend the shallots, garlic, and minced ginger until smooth. This pureed mixture forms the backbone of that iconic Hong Kong Beef Curry (港式咖喱牛肉) flavor and will soon fill your kitchen with the irresistible aroma of slow-cooked curry.

Step 5: Cook the Aromatic Paste

In a cold pan, combine the extra vegetable oil with your blended aromatics. Bring it up to medium heat, stirring often. Cook for about 12 to 15 minutes—don’t rush! Careful caramelization draws out all the sweetness from the shallots. If it looks like it’s browning too fast, splash in some water and keep going until the paste is soft, fragrant, and golden.

Step 6: Toast the Curry Spices

Add Madras curry powder, turmeric, cumin, coriander, chili powder or paprika, and black pepper to the pan. Stir with a little water and let the spices toast for 4 to 5 minutes until they turn a deep, rich brown and become super aromatic. This is the moment where the classic color and bold scent of Hong Kong Beef Curry (港式咖喱牛肉) come together.

Step 7: Add Curry Paste and Onion to the Beef

Once the beef is fork-tender, fish out and discard the scallions, ginger slices, and spent whole spices. Turn up the heat slightly and stir in your aromatic curry paste along with the diced yellow onion. Let this concoction simmer on low for 15 minutes—the onions will melt right in, and the curry will thicken in the most delightful way.

Step 8: Simmer With Potatoes and Carrots

Toss in the potatoes and carrots and cover. Cook on medium for 20 minutes, checking every so often. The veggies should become just tender, and the sauce will take on a hearty, stew-like consistency. If it’s looking a bit too soupy, take the lid off for a few minutes to reduce it to your desired thickness.

Step 9: Add Coconut Milk and Finish

Pour in the coconut milk, stirring until everything is creamy and perfectly blended. Taste and adjust salt if needed, then turn off the heat. Serve the curry steaming hot over fluffy rice or slurpable noodles—a true main course masterpiece!

How to Serve Hong Kong Beef Curry (港式咖喱牛肉)

Garnishes

Sprinkle your Hong Kong Beef Curry (港式咖喱牛肉) with chopped fresh cilantro, a few sliced scallions, or even paper-thin rings of red chili for a pop of color and extra zing. For a little crunch, a scattering of fried shallots is irresistible, adding another layer of aroma and texture.

Side Dishes

To keep the meal balanced and bright, serve the curry with steaming bowls of jasmine rice, soft bread rolls, or flatbreads to mop up the golden sauce. Pair with a light cucumber salad, simple stir-fried greens like bok choy, or pickled vegetables for a refreshing contrast that lifts the meal to new heights.

Creative Ways to Present

Bring some modern flair to your Hong Kong Beef Curry (港式咖喱牛肉) by serving it in individual clay pots, or ladle it over a bed of sautéed noodles for a fusion twist. For parties, consider filling mini bread bowls for a playful (and edible) serving vessel—guests will adore the surprise of curry inside!

Make Ahead and Storage

Storing Leftovers

Leftover Hong Kong Beef Curry (港式咖喱牛肉) keeps incredibly well in an airtight container. Once cooled, stash it in the fridge for up to 3 days. The flavors tend to deepen and become even richer, so don’t be surprised if it tastes even more delicious the next day.

Freezing

To freeze, let the curry cool completely, then transfer to freezer-safe containers or resealable bags. Label and date them, and you can store the curry for up to three months. Thaw overnight in the fridge before reheating—perfect for future quick meals or cozy curry cravings.

Reheating

To reheat, simply warm the curry gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or coconut milk if needed to loosen the sauce. Alternatively, pop it in the microwave in short bursts, stirring between intervals to ensure even heating.

FAQs

What cut of beef is best for Hong Kong Beef Curry (港式咖喱牛肉)?

For melt-in-your-mouth results, look for well-marbled cuts like beef brisket, chuck, or even short rib. The long, gentle braise ensures these cuts become dreamily tender and infused with curry flavor.

Can I make this curry less spicy?

Absolutely! The madras curry powder gives a gentle kick, but you can easily use a mild curry powder or add more paprika instead of chili powder for all of the color and flavor without too much heat.

Is Chu Hou sauce essential, or can I substitute it?

While Chu Hou sauce brings a wonderful depth and sweetness, you can use hoisin sauce as a substitute if it’s easier to find—your Hong Kong Beef Curry (港式咖喱牛肉) will still have a deliciously rich flavor profile.

Can I use different vegetables?

Yes! Potatoes and carrots are classic, but feel free to toss in chunks of daikon, baby corn, or even bell peppers toward the end of cooking. Just adjust the cooking time so the veggies stay vibrant and tender.

What’s the best way to serve leftovers?

Leftover Hong Kong Beef Curry (港式咖喱牛肉) is fantastic spooned over toast for a quick lunch, folded into a flaky pastry for a curry puff, or even ladled onto noodles for a speedy noodle soup twist—get creative!

Final Thoughts

If you’ve never tried making Hong Kong Beef Curry (港式咖喱牛肉) at home, now is the perfect time. With each spoonful, you’ll discover just how satisfying and comforting this classic can be. Gather your loved ones, share this heartwarming dish, and enjoy every bite—it’s bound to become a family favorite!

Hong Kong Beef Curry (港式咖喱牛肉) Recipe

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★★★★★

4.8 from 21 reviews

• Author: Ethan
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This Hong Kong Beef Curry recipe is a fragrant and hearty dish that combines tender beef with a rich curry sauce, potatoes, and carrots. The blend of aromatic spices and creamy coconut milk creates a flavorful and comforting meal that is perfect served over rice or noodles.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 lbs beef stew meat, cut into 1.5” pieces
• 2 tablespoons vegetable oil
• 1 cinnamon stick
• 2 star anise pods
• 2 bay leaves
• 5 cloves
• 5 green cardamom pods
• 6 scallions, cut in half
• 3 slices ginger
• 1 1/2 teaspoons salt
• 4 cups chicken stock (or water)
• 2 tablespoons Shaoxing wine
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chu Hou sauce (or hoisin sauce)
• 1 tablespoon brown sugar
• 2 medium yellow onions, diced
• 4 (1 lb) yukon gold potatoes, peeled and roll cut into 1” pieces
• 2 (1 lb) carrots, peeled and roll cut into 1” pieces
• 1 cup coconut milk

Curry Paste:

• 2 tablespoons vegetable oil
• 6 (300 g) shallots
• 6 garlic cloves
• 2 tablespoons ginger, roughly minced
• 2 tablespoons Madras curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon mild chili powder (or paprika)
• 1/2 teaspoon ground black pepper

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Instructions

1. Blanch the meat: Add the beef to a large pot and cover with cold water. Boil for 5 minutes, strain, rinse, and set aside.
2. Braise the Beef: Heat oil in a pot, add spices, ginger, scallion, beef, salt, liquids, and sugar. Braise covered for 1.5 hours.
3. Making the Curry Paste: Blend shallots, garlic, and ginger. Cook in oil until caramelized. Add spices, cook until fragrant.
4. Add the curry paste and onion: Remove spices from the beef, add curry paste and onion. Simmer covered for 15 minutes.
5. Add the vegetables: Add potatoes and carrots, cook covered for 20 minutes.
6. Add the coconut milk: Adjust seasoning, add coconut milk, and simmer until heated through.
7. Serve hot over rice or noodles.

Notes

• You can adjust the spice level by increasing or decreasing the amount of chili powder.
• For a thicker curry, you can mix a little cornstarch with water and add it to the pot during the final cooking stage.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Main Course
• Method: Stovetop
• Cuisine: Hong Kong

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 10g
• Sodium: 950mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 80mg

Keywords: Hong Kong Beef Curry, Curry Recipe, Asian Curry, Beef Stew