Beef Curry (Burmese Style)

Besides my photography, I immensely enjoy cooking. Perhaps in my next life, I'll be a professional chef! Today, I'd like to teach you how to make Beef Curry (Burmese Style). Cooking is instinctive and I measured the seasonings carefully. Following my guidelines should allow you to reproduce my Beef Curry at your kitchen.

Serving Suggestion: Beef Curry (Burmese Style) served over Dan Pout with Shallot A-chin.

Ingredients

  • 2 medium large onions, diced
  • 3 tbl chili garlic sauce
  • 1.5 tsp meat tenderizer (seasoning)
  • 1 cup plain yogurt
  • ~15 Beef, large cubes, tenderized
  • 1/2 cup canola oil
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp garam masala

Method

1. Place tenderized beef cubes (pictured above) into a mixing bowl. Add the 1/2 cup plain yogurt to marinate for a few minutes, while starting prep work on the other ingredients. Add 1.5 tsp meat tenderizer (seasoning). Be careful. Some of the meat tenderizing seasoning contains salt. Just be warned that you may not need to add salt at the end.

2. Mix the beef, yogurt, and the meat tenderizer (seasoning) and set aside to work on preparing other ingredients.

3. Dice the onions.

4. Sautéed onions for about 30 minutes on medium heat, stirring occasionally to prevent sticking to the bottom. Add the 3 tbsp of chili garlic sauce and 1 tsp turmeric directly into the pressure cooker. Check the image below. 1/2 cup canola oil was used.

5. Check the color and texture of your onions at around the 30 minutes mark. They should resemble the the image below. Remember to stir constantly to avoid sticking to the bottom. Notice the difference in consistency between the initial stage and the ready stage.

6. Add the tenderized beef cubes into the pressure cooker and add the remaining 1/2 cup plain yogurt.

7. Stir the contents for about 5 minutes. This initial cooking will tighten the outer texture of the beef. The reason for the large beef cubes is that, if the cuts are small, the pressure cooking stage will tear the meat apart and will disappear into the curry. Large sized cuts are made for structural support and appearance purposes.

8. Once the beef toughens up on the outside, it's time to cover up the pressure cooker and cook for about 20-25 minutes.

9. Season to taste, 1 tsp salt and 1 tsp garam masala. To test the readiness of your beef, you should be easily cut the piece in half with your stirring spoon. If the beef feels hard or tough, pressure cook for another 15 minutes. A trick in expediting the cooling process of the pressure cooker is to run it cooker under cold water. You will immediately see the pressure valve indicator drop down. Turn the pressure release value to the maximum aperture to release any residual pressure. Now it's safe to open your cooker.

10. That's how I make my Beef Burry (Burmese Style). I recommend making yourself Shallot A-chin. It's simple. You thinly-slice the shallots longitudinally. Add a red or green chopped chili. Add about 1/4 tsp salt, 1/2 tsp sugar, and squeeze enough lemon to submerge the shallots halfway. "A-chin" in Burmese means "sour."

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Categories: Tan Can Cook

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