Japanese Beef Curry

INGREDIENTS

• 600g Beef Lean 5% Fat Cut Pieces
• 300g Rice
• 2 Onion
• 2 Carrot
• 2 Potato
• 80g Japanese Curry Roux
• 4 tbsp Cooking Oil
• 1000ml Water
• 1 tsp Salt

STEPS

1. 1

   Rinse 300g of rice under cold water until the water runs mostly clear. Cook it according to the package directions, then keep covered and warm.

2. 2

   Cut 600g of beef lean 5% fat cut pieces into bite-sized pieces if needed. Pat dry and season with 1 tsp of salt.

3. 3

   Heat 2 tbsp of cooking oil in a heavy saucepan over medium-high heat. Add the beef and brown for 4 to 5 minutes, turning regularly, then transfer it to a clean bowl.

   ⏱ 4 min

4. 4

   Add 2 tbsp of cooking oil to the saucepan. Add 2 onions (sliced), 2 carrots (peeled and cut into chunks), and 2 potatoes (peeled and cut into chunks). Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and the vegetables begin to brown.

   ⏱ 6 min

5. 5

   Return the browned beef to the saucepan and add 1000ml of water. Bring to a boil, skim off any foam, then reduce the heat to low. Cover partially and simmer for 50 minutes, stirring occasionally, until the beef is tender and the vegetables are easily pierced with a knife.

   ⏱ 50 min

6. 6

   Remove the saucepan from the heat. Add 80g of japanese curry roux and stir until completely dissolved. Return to low heat and simmer uncovered for 5 minutes, stirring often, until the sauce is thick and glossy.

   ⏱ 5 min

7. 7

   Spoon the cooked rice into four bowls and ladle the beef curry alongside or over the rice. Serve immediately.