Curried Angus Beef in a Golden Cup


Suggested Wine Pairing: Napa Valley Charbono or European Refosco 


6-8 golden cups



1 tsp / 5 g cornstarch                                                                                                  

¼ tsp / 1 g salt

1/8 tsp / 1 g white pepper



8 oz / 230 g Angus beef, cut into ½-inch / 1.5 cm cubes.



2 tbsp / 15 g beef or chicken stock

1 tbsp / 15 g rice wine

2 tsp / 10 g light soy sauce

1-1/2 tsp / 5 g sesame oil

1/2 tsp / 1 g curry powder

1/4 tsp / 1 g Chinese five-spice powder


Stir-fry mixture

2 tbsp / 30 g cooking oil

2 garlic cloves, minced 

2 green onions, cut into 1/4-inch / 0.5 cm pieces

1/3 cup / 40 g diced fried potatoes

1/4 cup / 30 g whole California pistachios     

1/2 tsp / 1 g cornstarch dissolved in 1 tsp / 5 g water (slurry) 



6-8 wonton wrappers

Frying oil

Thinly sliced fresh red chili peppers


In a medium bowl, combine ingredients.

Add beef to marinade; stir to coat.  Set aside for 20 minutes.

In a small bowl, combine ingredients.  Set aside.


Stir-fry mixture
Heat oil in a wok or stir-fry pan over medium-high heat until hot. Add minced garlic and marinated beef; stir-fry 1 minute. Remove beef and set aside.  Add green onions, potatoes, and seasonings mix; stir-fry 1 minute. Return beef and add pistachios; cook beef to desired doneness. Add slurry; cook, stirring, until sauce thickens slightly. Remove from heat and keep warm. 


Deep-fry wonton wrappers until golden brown (using a strainer to shape into a cup when frying).

Serve stir-fry mixture in crispy wonton cups.  Garnish with chili peppers.

Equipment, smallware and tools: One medium and one small bowl, cutting board, Chef’s knife, whisks, wok or stir-fry pan, cooking spatula, deep fryer, strainer, tongs, and spoon.

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