Cantonese Beef Ribs Curry with Potato港式咖喱牛肋條
Tender beef ribs and chunky potatoes are slow-cooked in a fragrant, mild Cantonese-style curry sauce, offering a deeply satisfying and aromatic dish that's perfect with steamed rice.
01Ingredients
- 500g beef ribs (short ribs or flank), cut into chunks
- 2 large potatoes, peeled and cut into large chunks
- 1 large onion, roughly chopped
- 3 cloves garlic, minced
- 2 slices ginger
- 2 tbsp Cantonese curry paste or powder
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 2 cups hot water or beef broth
- 2 tbsp cooking oil
- 1/4 cup coconut milk (optional, for richer flavor)
- 1 tbsp cornstarch slurry (optional, for thickening)
Nutrition (per serving)720kcal
- Protein42.5g
- Carbs52g
- Fat38.5g
Fiber 7.5 gSodium 895 mg
02Steps
- Blanch beef ribs in boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities. Pat dry.
- Heat cooking oil in a large pot or Dutch oven over medium-high heat. Brown beef ribs on all sides.
- Add chopped onion, minced garlic, and ginger slices. Sauté until onion softens, about 5 minutes.
- Stir in Cantonese curry paste/powder, light soy sauce, oyster sauce, sugar, and white pepper. Cook for 1 minute until fragrant.
- Pour in hot water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until beef ribs are tender.
- Add potato chunks to the pot. Continue to simmer for another 20-25 minutes, or until potatoes are tender.
- Stir in coconut milk (if using). If desired, stir in cornstarch slurry to thicken the curry to your preferred consistency. Serve hot with steamed rice.
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