Ingredients
-
1 lb steak (use lean frying or grilling steak, I use rump in NZ)
-
3 potatoes
-
1 teaspoon curry powder
-
2 tablespoons oil
-
2 tablespoons oil, extra
-
1 teaspoon curry powder, extra
-
1 tablespoon satay sauce
-
1 teaspoon Chinese chili sauce
-
1 tablespoon soy sauce
-
1 cup water (plus)
-
1/3 cup water (or more if needed)
-
1 tablespoon sherry wine
-
3 teaspoons cornflour
-
2 onions
-
1 chicken stock cubes or 1 teaspoon chicken stock powder
Instructions
- Slice steak thinly across the grain.
- Peel potatoes and cut into 1/2 inch cubes.
- Peel onions, cut into quarters and separate each layer.
- Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
- Add onions and curry powder, cook further 2 minutes, remove from pan.
- Heat extra oil in pan, add steak, cook until golden brown on both sides and cooked through.
- Add potatoes, onion and extra curry powder; toss for 2 minutes.
- Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
- Toss until sauce boils and thickens.
- Reduce heat, simmer 30 minutes or until potatoes are cooked.
- Serve with boiled rice.