Prepare ingredients. Cut and clean beef. Boil beef in pot of water enough to cover the meat (Don't boil too long). What you can do is bringing water to a simmer, then drain and rinse.The reason for doing this initial boil and subsequent rinse is to loosen the congealed blood and any caked dust/dirt/grime in meat from cutting and thawing. This step is totally optional; my personal preference depending on the type of dish. There are however many ways you can prep your meat.

Once the oil separates from the paste, add meat/beef. Add 1/2 C of water. Cover and stir occasionally. Covering the wok or pan at this stage will allow The meat produces juice or liquid. Stir occasionally and leave until meat is cooked through. Next, Season with chicken granules. Taste. Add salt if necessary. Simmer for another 30mins or until meat is almost tender. Add cubed potatoes. Continue cooking until potatoes are fork tender. Serve with steamed rice.

Note: The consistency of the curry is very much a personal preference. Start with 1/2 c of water. The meat itself when covered during cooking will produce just enough liquid. For a thicker curry, add water only necessary when adding in the potatoes. And add more water if you prefer a less thicker curry. The curry however, will get thicker when it's cold.