Medium 90 min serves 4 Gluten-free

Curry Beef Brisket (咖喱牛腩)

Name: Curry Beef Brisket (咖喱牛腩)
Total time: 90 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: beef brisket, 4cm chunks; curry powder (mild); onion, chopped; garlic cloves, minced; ginger, minced; coconut milk; potato, cut into chunks; light soy sauce; cooking oil; salt

咖喱牛腩 · gā lí niú ruǎn

家庭快手版 · Home version: Cantonese-style curry uses more coconut milk and milder curry powder than Indian versions.

Cantonese curry beef is a beloved dish with Portuguese influence — the colonial history of Macau and Guangzhou brought curry to the region. This version uses mild curry powder and coconut milk for a creamy, warming stew.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

beef brisket, 4cm chunks牛腩块🛒 local600 g
curry powder (mild)咖喱粉🏮 asian2 tbsp
onion, chopped洋葱🛒 local1 medium
garlic cloves, minced蒜末🛒 local3 cloves
ginger, minced姜末🛒 local1 tbsp
coconut milk椰浆🏮 asian400 ml
potato, cut into chunks土豆🛒 local2 medium
light soy sauce生抽🏮 asian1 tbsp
cooking oil食用油🛒 local2 tbsp
salt盐🛒 localto taste

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

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Instructions

1Blanch brisket in cold water, skim foam, drain and rinse.
焯水
🔍 Look for
Visual: 灰色浮沫Gray foam
You know it's right when: 水变清Water runs clear
2Heat oil, fry onion until translucent. Add garlic, ginger, curry powder. Stir 30s until fragrant.
爆香
🔍 Look for Medium heat
Visual: 咖喱粉在油中散开Curry powder blooms in oil
You know it's right when: 香气四溢Aromatic
3Add brisket, stir to coat. Pour in soy sauce and coconut milk.
混合
🔍 Look for
Visual: 酱汁呈金橙色Sauce turns golden-orange
You know it's right when: 视觉信号已稳定状态已稳定
4Add potatoes and enough water to just cover. Bring to boil, reduce to low. Cover and simmer 60 min.
炖煮
🔍 Look for Low heat 60 minutes
Visual: 酱汁微微冒泡Sauce is bubbling gently
You know it's right when: 视觉信号已稳定状态已稳定
5Potatoes should be tender and sauce thickened. Season with salt.
收汁
🔍 Look for
Visual: 酱汁挂在勺背Sauce coats back of spoon
You know it's right when: 土豆能轻松插入Potatoes pierce easily
6Serve over steamed rice. Garnish with cilantro if desired.
出锅

Tips

· Use full-fat coconut milk for best texture.
· Potatoes absorb curry flavor — they're often the first to go.
· Adjust curry powder to taste — start with less and add more.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine