Chinese Curried Beef

Chinese food is definitely one of my favourites; I was raised on it.  My grandmother is Malaysian-Chinese, and so I have many precious memories of visiting her and being in awe of the copious dishes she'd whip up in her wok.  For a long time I've flicked through this Chinese cookbook we have.  But, I didn't dable because I was worried my dish wouldn't taste authentic or nearly as good as my Grandma's.  However, I was wrong!  This dish is now a permanete member of our weekday cooking.  Absolutely delicious! A cross between a curry and satay.  Serves 4-5 hungry people

Ingredients
sesame oil
1200g beef, sliced into thin strips
3 large carrots, sliced diagonally, and steamed in microwave for 3-4 minutes
2 large zucchinis, sliced diagonally, steamed in microwave for 2-3 minutes
4 small potatoes, cubed and steamed in microwave for 4-5 minutes
2 onions, halved and sliced
4 tsp curry powder
3 tsp curry powder, extra
6 tbsp satay sauce
3 tbsp sweet chilli sauce, or plain chilli sauce for extra zing + sprinkle of sugar
3 tbsp soy sauce
1 cup water
2 large chicken stock cubes, crumbled [ensure good quality eg. not too salty]
9 tsp cornflour
3 tbsp dry sherry
+ steamed jasmine rice, to serve

Method
Heat pan with sesame oil.  Cook beef strips.  Remove from pan.  In same pan, increase heat, and add potatoes so they immediately brown.  Continue to cook potatoes, on lower heat, until tender but still crisp, eg. 5 minutes.  You may need to add more oil to your pan, or alternatively, add some water and place the lid on.  Once tender, add onions, zucchinis and carrots, and 4 tsp of curry powder; stir and cook for further 4-5 minutes or until onions and other vegetables are tender. Again, you may need more oil, or alternatively, add some water and place lid on. Meanwhile, stir together the satay sauce, chilli sauce, soy sauce, water, crumbled stock cube, cornflour and sherry; set aside.  Now return cooked beef back to pan.  Add extra 3 tsp of curry powder; toss evenly.  Pour already combined sauces over beef and vegetables.  Toss until sauce boils and thickens.  Reduce heat and allow to simmer for further 1-2 minutes.  Serve.