Recipe by : chef ssentongo

* BEEF MADRAS CURRY RECIPE 🍛🔥
Short version – 1 hr, 3-4 servings

Ingredients
Curry:

• 600g beef stew cubes
• 1 large onion, finely chopped
• 3 garlic cloves + 1 tbsp ginger, minced
• 2 tbsp Madras curry powder
• 1 tsp turmeric + 1 tsp cumin + 1 tsp coriander
• 2 tbsp tomato paste
• 1 can 400g chopped tomatoes
• 1 cup beef stock or water
• 2 tbsp oil
• Salt + chili to taste

To Serve:

• Steamed basmati rice
• Chopped cilantro/parsley

Method

1. Sear: Season beef. Brown in oil 5 min. Set aside.
2. Base: Sauté onion 5 min till golden. Add garlic + ginger 1 min. Add all spices, cook 30 sec.
3. Simmer: Add tomato paste, tomatoes + stock. Return beef. Cover, low simmer 45 min till tender + sauce thick.
4. Finish: Adjust salt + chili. Garnish with cilantro.
5. Serve: Spoon over hot rice.

3 Quick Tips

1. Heat level: Madras = spicy. Use less chili if you want mild
2. Deeper color: Fry tomato paste 1 min before liquids
3. Tender beef: Low + slow. Pressure cooker: 20 min

Serve with: Rice, naan, or chapati

Want a goat madras version or coconut milk madras next?

* BEEF & BROCCOLI STIR-FRY 🥦🥩
Short version – 25 min, 2-3 servings

Ingredients
Stir-Fry:

• 400g beef sirloin, thinly sliced
• 1 head broccoli, cut into florets
• 1 carrot, sliced
• 1/2 onion, sliced
• 1 tbsp oil

Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tbsp water
• 2 garlic cloves + 1 tsp ginger, minced

To Finish:

• Sesame seeds
• Sliced spring onion

Method

1. Prep: Marinate beef with 1 tbsp soy + 1 tsp cornstarch 10 min.
2. Veg: Blanch broccoli 1 min in hot water. Drain.
3. Stir-Fry: Heat oil, sear beef 2 min. Remove. Stir-fry onion + carrot 2 min. Add broccoli.
4. Sauce: Mix sauce ingredients. Pour into pan, simmer 1 min till thick. Add beef back, toss 1 min.
5. Plate: Top with sesame + spring onion.

3 Quick Tips

1. Tender beef: Slice against the grain + don’t overcook
2. Bright broccoli: Blanch first so it stays green + crisp
3. Glossy sauce: Cornstarch slurry at the end makes it coat like in the photo

Serve with: Steamed rice or noodles

Want a chicken version or spicier Szechuan style next?

* STICKY SPICY GARLIC RIBS 🍖🔥 version – 1 hr 10 min, 2-3 servings

Ingredients
Ribs:

• 800g pork spare ribs, cut into pieces
• 1 tbsp oil

Sticky Glaze:

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp ketchup
• 1 tsp chili flakes or 1 red chili, sliced
• 3 garlic cloves, minced
• 1 tsp ginger, grated

To Finish:

• Sliced spring onion
• Sesame seeds
• Extra sliced red chili

Method

1. Cook ribs: Boil ribs 10 min to tenderize. Drain. Or pressure cook 15 min.
2. Sear: Pan-fry ribs in oil till browned on all sides, 5-6 min.
3. Glaze: Add soy, honey, vinegar, ketchup, garlic, ginger + chili. Simmer on low 15-20 min till sauce gets thick + sticky and coats ribs.
4. Plate: Pile in bowl. Top with spring onion, sesame + chili.

3 Quick Tips

1. Super tender: Pre-boil/pressure cook so they’re fall-off-bone
2. Sticky sauce: Don’t rush the simmer – let it reduce down
3. More heat: Add gochujang or sriracha to the glaze

Serve with: Steamed rice or as a snack with beer

Want an oven-baked version or beef rib version?