Chinese beef curry

Cantonese Beef Curry
recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3.5 lbs beef chuck, cut into 2 inch pieces

kosher salt

4 tbsp avocado oil

1 onion, chopped

5 garlic cloves, chopped

3 bay leaves

1/3 cup curry powder

1 tsp turmeric powder

1 cup beef broth

4 tsp rock sugar

2 tbsp tomato paste

Vegetables:

1 potato, peeled and cut into 1" pieces

2 carrots, peeled and 1" sliced on a bias

chopped green onion for garnish (optional)

METHOD:

1. Season beef lightly with salt. Set aside.

2. Instant Pot - turn on Sauté setting and add oil and onion. Stir fry for 2-3 mins until fragrant. Add garlic and and bay leaves and continue to infuse the oil for another 2 mins. 

3. Add the curry powder and turmeric and stir until well combined. Add a more oil so the curry powder doesn't stick to the bottom of the pot. Be careful not to burn the spices. Cook for 1 min.

4. Add beef, broth, sugar, and tomato paste. Stir to combine, making sure nothing is sticking to the bottom of the pot. Cancel Sauté setting.

5. Seal the Instant Pot and cook on High for 15 mins. Allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add potatoes and carrots. Stir to combine with the beef.

6. Replace the lid, seal the Instant Pot, cook on High for 5 mins. Allow it to release pressure naturally. Once it is safe to open, check that everything is fork tender. You can thicken the sauce with a corn starch slurry if desired.

7. Remove to a serving bowl, garnish with green onion and serve with rice and other side dishes.