Japanese · Dinner
Curry Rice with Beef (High-Protein)
Japanese curry rice built on tender beef sirloin simmered in a roux-based curry with carrot, potato and onion, boosted with a soft-cooked egg and edamame for extra protein. Served over short-grain rice, the sauce is glossy, mildly spiced and umami-rich from soy sauce and stock reduction.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
728Calories
52.8gProtein
25.4gFat
70.3gCarbs
9.2gSugar
6.9gFiber
1008mgSodium
345mgChol
9.9gSat Fat
1480mgPotassium
112mgCalcium
5.9mgIron
3.1mcgVitamin B12
23mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut beef sirloin into bite-size cubes. Peel and chunk carrot and potato. Slice onion. Soft-boil egg 6 minutes, peel and halve.
2
Sauté
Heat vegetable oil in a heavy pot over medium heat. Sauté onion, garlic and ginger 3–4 minutes until onion turns translucent and smells sweet.
3
Sear
Push vegetables aside, add beef cubes to pot, sear over medium-high heat 3–4 minutes until browned on all sides.
4
Simmer
Add carrot, potato and beef stock, bring to boil over high heat, then reduce to low and simmer covered 15 minutes until vegetables are just tender.
5
Bloom
In a small dry pan, toast curry powder and flour together over low heat 1 minute until raw flour smell fades, then whisk in butter until melted and smooth.
6
Reduce
Stir curry-flour paste and soy sauce into simmering pot; cook uncovered over medium-low heat 8–10 minutes, stirring often, until sauce coats the back of a spoon.
7
Finish
Fold cooked edamame into curry and simmer over low heat 2 minutes until heated through. Season with salt to taste.
8
Plate
Spoon cooked rice onto plate, ladle beef curry alongside, top with halved soft-boiled egg.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1 cup150g white rice, uncooked
- 22 eggs
- 1/2 cup70g edamame, cooked
- 11 small onion
- 22 small carrot (120g)
- 22 small potato (200g)
- 2 tbsp2 tbsp curry powder
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp28g butter
- 1 1/2 cup360ml beef stock
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp vegetable oil
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
