Chinese Takeaway Style Beef Curry

Chinese takeaway beef curry, an ode to a much-loved dish that has fallen a little from favour but remains a personal favourite fusion dish.

My version is a little darker thanks to the use of beef stock, but it packs in all of the wonderful flavours of your favourite takeaway, and all in under 30 minutes.

Chinese Takeaway Curry with Peas

My site is littered with classic Chinese fakeaway recipes, I have everything from chicken egg foo yung to sweet and sour pork balls and crispy chilli beef to chicken chow mein.

A love of cooking, a love of Chinese takeaway and spending over a decade living over 100 miles from the nearest takeaway focuses the mind!

I was asked fairly recently if I could make a beefy version of my Chinese chicken curry recipe, so I said that I would get on it. And here we are, Chinese takeaway style beef and onion curry.

I like to use a load of onions and fresh peas to add sweetness to the recipe.

The sauce remains very similar to my previous recipe. But I have started adding MSG to the mix to turn the flavours all the way up to 11.

My version is also darker than many, because I like to use beef stock. This is after all a beef curry and I think it makes a huge difference to the dish.

And all of this can be yours in under 30 minutes, meaning that it is quicker than your average delivery driver!

Frequently Asked Questions

What cuts of beef are best to use?

As I have mentioned in the recipe, my preferred cut of beef for this recipe is a piece of rump steak. This is because it has the best balance of tenderness and flavour as far as I am concerned.

But you could use anything from braising steak, flank or skirt, or even something like sirloin steak. The first in the list has the most flavour, is the cheapest, but it is the toughest, finishing with the least flavour, highest cost but most tender.

What sort of curry powder should I use?

You used to be able to buy Chinese curry powder many years ago which was ideal. However, this seems to have disappeared from the shelves.

I now use a mild fairly generic curry powder, I look for one where fenugreek is listed a long way down the ingredient list because I don’t think it works particularly well in a Chinese curry.

Alternatively, you can make your own, I use the ingredients below, toast them and grind them:

• 1 Tablespoon Cumin Seeds
• 1 Tablespoon Coriander Seeds
• 2 Bay Leaves
• 1 Tablespoon Turmeric
• 1 Teaspoon Chinese 5 Spice
• 0.5-1 Teaspoon Dried Chilli Flakes

Can I make this in advance?

I prefer not to make this beef curry in advance. Aside from flavour, the tenderness of the beef is a major priority for me in this recipe.

Reheating the beef tends to make it toughen up a little.

But if you want to go for it, then it will be fone in the fridge for a couple of days an will freeze for up to 3 months.

Serving Suggestions

I’ve served my Chinese takeaway influenced beef curry with the old stalwart, egg fried rice in these pictures.

Although this also works really well, with salt and pepper chips, or some air fryer chips if that is more your mojo!

A plain chow mein is also a popular side for many people, it is not my choice but many people love it.

Don’t forget some prawn toast or prawn crackers to kick off your fakeaway dinner in the proper way.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Stovetop.
• Wok.
• Stirring and serving spoons.
• Mixing bowl.
• Whisk.
• Sieve to defrost the peas.
• Chopping board.
• Weighing scales and or a combination of a measuring jug, cups and spoons.