TOTAL TIME: 2 hours
YIELD: 2 servings
CALORIES: 750 kcal per serving
SPICINESS:
A comforting, slow-cooked beef stew that blends the fragrant warmth of curry with the savory, umami-rich depth of Shacha (Chinese satay) sauce. Tender beef pieces are braised until melt-in-your-mouth soft, soaking up a flavorful balance of spice. This dish doesn’t require an extensive spice cabinet, only curry, Shacha and soy sauce. Perfect served over rice or with bread to enjoy every drop of the sauce.
INGREDIENTS 备菜
| Item 配菜 | Amount 用量 |
|---|---|
| Beef Chunk 牛腩 | 1 pound |
| Potato 土豆 | 1 |
| Onion 洋葱 | 1/2 |
| Shacha Sauce 沙茶酱 | 2 tbsp |
| Red Curry Paste 泰式红咖喱 | 1 tbsp |
| Ginger 姜 | 3-5 slices |
| Bay Leaves 香叶 | 3-5 |
| Dried Red Chili 干辣椒 | 5 |
| Light Soy Sauce 生抽 | 20 ml |
| Dark Soy Sauce 老抽 | 10 ml |
- Thai red curry paste has a strong spice profile. For a milder flavor, you can substitute it with curry powder or Japanese curry roux (add about 2–4 small blocks according to your taste).
- Slice the onion into thin strips. White onions are recommended as they add a natural sweetness to the broth (though red onions work too). If you enjoy onions, you can add a whole one. During simmering, the onion will break down and help thicken the broth.
- Cut the potato into chunks. Its main role here is to add body to the broth, so one potato is enough. If you like potatoes, feel free to add more.
- Adjust dried chili to your spice tolerance.
- I used beef from Whole Foods, their quality is always excellent.
- For Shacha sauce, you can use either Lee Kum Kee or Bullhead.
- 泰式红咖喱酱的香料味较浓，如果口味偏清淡，可以用咖喱粉或日式咖喱块替代。使用咖喱块时，根据个人口味一般放 2–4 小块即可。
- 洋葱需切丝，建议选用白洋葱，能提升汤汁的鲜甜味（紫洋葱也可）。如果喜欢洋葱，可整颗加入。炖煮过程中洋葱会煮化，增加汤汁的浓稠度。
- 土豆需切滚刀块，主要作用也是增加汤汁浓度，因此放 1 个即可。如果喜欢吃土豆，可以适量多放。
- 干辣椒的用量根据个人对辣度的接受度调整。
- 牛肉我是在Whole Foods 买的，他们的品质感觉比一般超市的要好很多。
- 沙茶酱可以选择李锦记或牛头牌的。
INSTRUCTIONS 做法
1. Rinse the beef and blanch it in cold water. Optionally, add scallion and ginger slices to remove any gamey taste. 牛肉洗净后冷水下锅焯水，可加入葱段和姜片去腥（没有也没事）。
2. Once the water boils, blanch for about 5 minutes, skim off any foam, and remove the beef. Reserve the cooking broth for later. 水开后焯约 5 分钟，撇去浮沫，将牛肉捞出，煮牛肉的汤汁留作备用。
3. Heat oil in a pan and sauté sliced onions until soft. You can also add garlic or shallots for extra aroma. 锅中放油，炒软洋葱。除洋葱外，也可加入大蒜或红葱头以叠加香味。
4. Add curry paste and shacha sauce, and stir-fry over low heat until fragrant. Ratio: about 30g curry paste and 40g shacha sauce per 1kg of beef, adjusting to taste. Keep the heat low to avoid burning the spices. 洋葱炒软后，加入咖喱酱和沙茶酱小火炒香。比例参考：每 1 公斤牛肉配 30 克咖喱酱和 40 克沙茶酱，可根据个人口味调整。注意小火炒制以免香料炒糊。
5. Return the blanched beef to the pan and stir to coat. 放入焯过水的牛肉翻炒均匀。
6. Add light and dark soy sauce, then pour in the reserved beef broth (or hot water). 加入生抽、老抽，再倒入之前的牛肉汤（也可用热水）。
7.Add ginger slices, bay leaves, dried chili peppers, and potatoes, then simmer together. 加入姜片、香叶、干辣椒和土豆，一同炖煮。
8.Cover and cook over low heat for about 1.5 hours; if using large beef chunks, cook for 2 hours. 盖上锅盖，小火炖约 1.5 小时；如牛肉块较大，则炖 2 小时。
Voila! Bon appétit!
Tips:
- At step 6, avoid adding cold water or cold broth, as it can toughen the beef. 第6步时切勿加入冷水或冷掉的肉汤，以免牛肉遇冷变硬。
- When using Japanese curry roux, which already thickens the sauce, you can reduce the potato amount accordingly. 若使用日式咖喱块（自带增稠作用），可适当减少土豆用量。
- The stew tastes even better overnight, so consider making extra and reheating for deeper flavor. 隔夜咖喱风味更佳，可多做一些，第二天加热食用味道更浓郁。
the Soycialist 
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