Curried Angus Beef in a Golden Cup

 

Suggested Wine Pairing: Napa Valley Charbono or European Refosco 

Yield

6-8 golden cups

Ingredients

Marinade

1 tsp cornstarch                                                                                                  

¼ tsp salt

1/8 tsp white pepper

                                                                                                        

Meat

8 oz Angus beef, cut into ½-inch cubes.

 

Seasonings

2 tbsp beef or chicken stock

1 tbsp rice wine

2 tsp light soy sauce

1-1/2 tsp sesame oil

1/2 tsp curry powder

1/4 tsp Chinese five-spice powder

 

Stir-fry mixture

2 tbsp cooking oil

2 garlic cloves, minced 

2 green onions, cut into 1/4-inch pieces

1/3 cup diced fried potatoes

1/4 cup whole California pistachios     

1/2 tsp cornstarch dissolved in 1 tsp / 5 g water (slurry) 

 

Assembly

6-8 wonton wrappers

Frying oil

Thinly sliced fresh red chili peppers

Instructions

Marinade
In a medium bowl, combine ingredients.

Meat
Add beef to marinade; stir to coat.  Set aside for 20 minutes.

Seasonings
In a small bowl, combine ingredients.  Set aside.

 

Stir-fry mixture
Heat oil in a wok or stir-fry pan over medium-high heat until hot. Add minced garlic and marinated beef; stir-fry 1 minute. Remove beef and set aside.  Add green onions, potatoes, and seasonings mix; stir-fry 1 minute. Return beef and add pistachios; cook beef to desired doneness. Add slurry; cook, stirring, until sauce thickens slightly. Remove from heat and keep warm. 

 

Assembly
Deep-fry wonton wrappers until golden brown (using a strainer to shape into a cup when frying).

Serve stir-fry mixture in crispy wonton cups.  Garnish with chili peppers.

Equipment, smallware and tools: One medium and one small bowl, cutting board, Chef’s knife, whisks, wok or stir-fry pan, cooking spatula, deep fryer, strainer, tongs, and spoon.

Ingredients

Marinade

5 g cornstarch                                                                                                  

1 g salt

1 g white pepper

                                                                                                        

Meat

230 g Angus beef, cut into 1.5 cm cubes.

 

Seasonings

15 g beef or chicken stock

15 g rice wine

10 g light soy sauce

5 g sesame oil

1 g curry powder

1 g Chinese five-spice powder

 

Stir-fry mixture

30 g cooking oil

2 garlic cloves, minced 

2 green onions, cut into 0.5 cm pieces

40 g diced fried potatoes

30 g whole California pistachios     

1 g cornstarch dissolved in 5 g water (slurry) 

 

Assembly

6-8 wonton wrappers

Frying oil

Thinly sliced fresh red chili peppers

Instructions

Marinade
In a medium bowl, combine ingredients.

Meat
Add beef to marinade; stir to coat.  Set aside for 20 minutes.

Seasonings
In a small bowl, combine ingredients.  Set aside.

 

Stir-fry mixture
Heat oil in a wok or stir-fry pan over medium-high heat until hot. Add minced garlic and marinated beef; stir-fry 1 minute. Remove beef and set aside.  Add green onions, potatoes, and seasonings mix; stir-fry 1 minute. Return beef and add pistachios; cook beef to desired doneness. Add slurry; cook, stirring, until sauce thickens slightly. Remove from heat and keep warm. 

 

Assembly
Deep-fry wonton wrappers until golden brown (using a strainer to shape into a cup when frying).

Serve stir-fry mixture in crispy wonton cups.  Garnish with chili peppers.

Equipment, smallware and tools: One medium and one small bowl, cutting board, Chef’s knife, whisks, wok or stir-fry pan, cooking spatula, deep fryer, strainer, tongs, and spoon.

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