Difficulty: Medium
With years of crafting bold, flavorful dishes, this stir-fried beef recipe blends tender meat with vibrant carrots, zesty ginger, and aromatic red curry for a restaurant-worthy meal at home.
Cut the beef into 3 cm pieces and place in a bowl with sliced onions, grated ginger, red curry, and red wine. Marinate for 1 hour.
Transfer beef and marinade to a sauté pan over heat. Reduce almost dry, add cognac, and reduce again. Add veal stock to cover the meat (add water if needed). Cook over medium heat, stirring occasionally.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain, then toss with semi-salted butter and freshly ground pepper.
15 minutes before meat is done, add sliced carrots.
Check meat doneness, then thicken sauce with beurre manié.
Adjust seasoning with salt and pepper.
Serve meat and carrots over hot plates alongside spaghetti.
Pro tip: If sauce is acidic from the wine, stir in a little sugar.
