Japanese · Dinner
Curry Rice with Beef (Low-Calorie)
Lean beef sirloin simmered with onion, carrot, and potato in a light, thickened Japanese curry sauce, served over steamed rice. Trimmed fat by using lean beef, minimal oil, and a reduced roux keeps the classic curry-rice comfort profile under 400 calories per serving.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
387Calories
31.2gProtein
8.3gFat
50.8gCarbs
10.1gSugar
4.6gFiber
618mgSodium
67mgChol
2.5gSat Fat
1020mgPotassium
57mgCalcium
3.2mgIron
1.8mcgVitamin B12
16mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the beef sirloin thinly, slice the onion and carrot, mince the garlic, and cube the potato on a cutting board.
2
Sauté the onion, carrot, and garlic in vegetable oil over medium heat for 3 minutes until the onion softens and turns translucent.
3
Add the beef sirloin to the pan and cook over medium-high heat for 2 minutes until browned, then stir in curry powder and flour for 1 minute until fragrant.
4
Pour in chicken stock and add the potato, soy sauce, and honey, then simmer over medium-low heat for 18 minutes until the potato is fork-tender and sauce thickens.
5
Add a pinch of salt if needed, tasting first since soy sauce and stock already carry salt.
6
Plate
Spoon rice onto a plate, ladle the beef curry alongside, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef sirloin
- 1 cup150g white rice, cooked
- 11 onion
- 2/3 cup90g carrot
- 11 small potato (120g)
- 2 tsp2 tsp vegetable oil
- 2 clove2 clove garlic
- 2 tsp2 tsp curry powder
- 2 tsp2 tsp all-purpose flour
- 2 cup480ml low-sodium chicken stock
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp honey
- 2 pinch2 pinch salt
