Seed Oil Free Japanese Curry Rice with Beef

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.5

(11)

Seed Oil Free Japanese Curry Rice with Beef

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Ingredients

4 servings

For the curry

1½ lbs beef chuck, cut into 1½-inch cubes
1 tsp kosher salt
½ tsp black pepper
2 tbsp neutral oil (such as vegetable oil or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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 1½-inch chunks
2 medium carrots, peeled and cut into 1-inch pieces on the bias
3½ cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tbsp soy sauce
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
2½ cups water
½ 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 ½ 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 3–4 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 5–6 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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