Curried Parchment Beef Recipe

Curried Parchment Beef! My mouth is already watering! I served these Curried Parchment Beef last month for an official party at home. I have been getting calls for this Curried Parchment Beef recipe ever since. Try it!


MethodMain Ingredient


 Beef flank steak1⁄2 Pound
 Rice wine/Dry sherry1 Teaspoon
 Cornstarch1 Teaspoon
 Sugar1⁄2 Teaspoon
 Baking soda1⁄8 Teaspoon
 Salt1⁄2 Teaspoon
 Curry powder2 Teaspoon
 Sesame oil2 Teaspoon
 Minced onion1⁄2 Teaspoon
 Soy sauce1 Tablespoon
 Vegetable oil1 Tablespoon
 Egg1 , separated
 Egg roll skins10
 Oil6 Cup (96 tbs) (For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 1673

% Daily Value*

Total Fat 189 g290.6%

Saturated Fat 31 g155.2%

Trans Fat 0 g

Cholesterol 312.3 mg

Sodium 2682.5 mg111.8%

Total Carbohydrates 68 g22.5%

Dietary Fiber 5.1 g20.2%

Sugars 3.4 g

Protein 65 g130.4%

Vitamin A 7.1% Vitamin C 1.9%

Calcium 18% Iron 59.1%

*Based on a 2000 Calorie diet


Slice flank steak across the grain into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef slices; mix well.
Let stand 30 minutes.
Place egg roll skins on a flat surface with corners at top, bottom, left and right.
Place 1 tablespoon beef mixture near the bottom corner and spread it diagonally.
Fold bottom corner over filling and roll toward top corner, stopping a third of the way from top corner.
Fold left and right corners over filling.
Moisten inside of each corner with egg yolk and press to seal.
Egg roll should resemble a small envelope.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 or 3 at a time in hot oil until golden, about 1 minute on each side.
Remove from oil with slotted spoon.
Drain on paper towels.