Japanese · Dinner
Curry Rice with Beef
Beef sirloin simmered with onion, carrot and potato in a roux-based Japanese curry sauce, spooned over steamed white rice. The sauce is thickened with curry roux blocks and sweetened lightly with apple, giving a mild, savoury, slightly sweet gravy that coats the meat and vegetables.
$5
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
614Calories
34.1gProtein
22.7gFat
66.4gCarbs
13.2gSugar
6.1gFiber
979mgSodium
95mgChol
6.8gSat Fat
1178mgPotassium
65mgCalcium
4.2mgIron
2.1mcgVitamin B12
22mgVitamin C
high-fiber
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Cut the beef sirloin into bite-sized cubes, slice the onion, carrot, and potato into chunks.
2
Sear
Heat vegetable oil in a medium pot over medium-high heat and brown the beef cubes for 3 minutes until lightly browned.
3
Simmer
Add the onion to the pot and cook for 4 minutes until softened. Add carrot, potato, and water, bring to a boil, then simmer over medium-low heat for 15 minutes until vegetables are tender.
4
Melt
Remove from heat, break curry roux blocks into the liquid, and stir until fully dissolved with no lumps visible.
5
Reduce
Return to medium-low heat, stir in grated apple and soy sauce, and simmer uncovered for 8 minutes, stirring occasionally, until the sauce thickens.
6
Plate
Spoon rice onto a plate and ladle the beef curry alongside or over the rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g beef sirloin
- 1 cup190g white rice
- 11 medium onion
- 11 medium carrot
- 22 small potato (200g)
- 2 oz56g Japanese curry roux
- 2 cup480ml water
- 2 tsp2 tsp vegetable oil
- 11 small apple
- 2 tsp2 tsp soy sauce
