Legume Free Japanese Curry Rice with Beef
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Learn more āIngredients
4 servings
For the curry
- 1Ā½ lbs beef chuck, cut into 1Ā½-inch cubes
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 1 large yellow onion, cut into 1-inch wedges
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium yukon gold potatoes (about 12 oz total), peeled and cut into 1Ā½-inch chunks
- 2 medium carrots, peeled and cut into 1-inch pieces on the bias
- 3Ā½ cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp ketchup
- 1 package (3.5 oz / 100g) japanese curry roux blocks (such as s&b golden curry, medium heat), broken into pieces
For the rice
- 2 cups short-grain white rice
- 2Ā½ cups water
- Ā½ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley or scallion greens, thinly sliced (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp kosher salt and Ā½ tsp black pepper. Heat 2 tbsp neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3ā4 minutes per side until deep brown on at least two faces. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion wedges to the same pot and cook, stirring occasionally, for 5ā6 minutes until softened and the edges are golden. Add the garlic and ginger and cook, stirring constantly, for 1 minute until fragrant, watching closely so they don't scorch.
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