Hong Kong-Style Curry Beef (Man Kee Curry)

Cooking StepsHow to cook Hong Kong-Style Curry Beef (Man Kee Curry) step by step

Cooking Process

1. 
   Step 1 Detail

   **Prep the ingredients**

   *Sandy texture slurry (essential):* Mix 8g all-purpose flour with 25g water until smooth. For a finer texture, substitute with 5g cornstarch + 20g water.

   *Beef brisket:* Cut into 3–4cm large pieces. Don’t cut too small or they’ll fall apart during braising.

   *Potatoes (two cuts):* 280g → large rough-cut chunks (about 4cm). 150g → small dice (about 1cm). The small pieces will dissolve to create the signature “sandy” texture.

   *Onions (must use two cuts):* 220g → large wedges (petal-shaped). 100g → finely diced. The diced onion will melt down to form the sandy texture base.

2. 
   Step 2 Detail

   **Blanch the beef brisket** (to remove impurities)
   1. Add cold water to the pot (enough to cover the beef).
   2. Add the 500g beef brisket.
   3. Bring to a boil over high heat.
   4. Once boiling, continue cooking for 1 minute.
   5. Remove the beef.
   6. Rinse clean with warm water to remove any scum.

   Do not skip this step.

3. Step 3 Detail

   **Sauté the onions** (building base flavor + sandy texture foundation)
   1. Add 10g cooking oil to the pot.
   2. Over medium heat, add the 100g finely diced onion first.
   3. Sauté for about 5 minutes until soft, lightly golden, and slightly sticking to the pot (this is normal).
   4. Add the 220g large onion wedges.
   5. Continue sautéing for 2 more minutes.

   Result: Some onion will melt away (creating the sandy texture), while some retains its shape (adding layers of texture).

4. Step 4 Detail

   **Sear the beef brisket**
   1. Add the blanched beef brisket to the pot.
   2. Stir-fry over medium heat for 2–3 minutes.

   The surface should tighten slightly with a faint aromatic fragrance.

5. Step 5 Detail

   **Toast the curry paste** (critical step)
   1. Add 50g curry paste.
   2. Reduce heat to low.
   3. Stir-fry for 1 minute to bloom the spices and cook off the raw taste.

6. Step 6 Detail

   **Add water and braise the beef**
   1. Pour in 650g water.
   2. Bring to a boil over high heat.
   3. Reduce to low heat and braise for 60 minutes.

   The beef should be tender but not falling apart.

7. Step 7 Detail

   **Add the “sandy texture” potatoes** (first batch)
   1. Add the 150g small-diced potatoes.
   2. Continue braising on low heat for 15 minutes.

   These small pieces will slowly dissolve, creating a natural sandy texture.

8. Step 8 Detail

   **Add the chunky potatoes** (second batch)
   1. Add the 280g large potato chunks.
   2. Braise for another 15 minutes.

   Result: Some potatoes remain as distinct chunks, while others have melted into the sauce, creating the curry-gravy body.

9. Step 9 Detail

   **Build the curry-gravy texture** (the restaurant secret)
   1. In a small bowl, mix 8g flour with 25g water into a smooth, lump-free slurry.
   2. Pour the slurry into the pot.
   3. Simmer on low heat for 2–3 minutes, stirring gently.

10. Step 10 Detail

    **Season** (for that cha chaan teng depth)
    Add: sugar 8g, light soy sauce 8g. Stir well and taste. Adjust with salt (2–3g) if needed.

11. Step 11 Detail

    **Final touch** (essential!)
    1. Turn off the heat.
    2. Add 15g butter and stir gently until melted.

    Do not boil again after adding the butter!

    *Optional cha chaan teng upgrade:* Stir in 4g peanut butter at the end for an even thicker, smoother, more takeout-style curry.