Gallery
Easy Japanese-Style Beef Curry
This easy-to-make curry beef is something we make at home every week – I simply adore it! ❤️ A delicious Easy Japanese-Style Beef Curry recipe.
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Easy Japanese-Style Beef Curry
| Ingredient | Amount |
|---|---|
| beef | 500g |
| curry roux | 1 as needed |
| potatoes (adjust to taste) | 2 as needed |
| carrot (adjust to taste) | 1 as needed |
| onion (adjust to taste) | ½ |
| salt | to taste |
| water | as needed |
- beef500g
- curry roux1 as needed
- potatoes (adjust to taste)2 as needed
- carrot (adjust to taste)1 as needed
- onion (adjust to taste)½
- saltto taste
- wateras needed
Cooking StepsHow to cook Easy Japanese-Style Beef Curry step by step
-
Step 1Use a good-quality curry roux. The red box has heat level 6 — spicy and addictive! The yellow box is heat level 5, great if you like some spice but not too much.
-
Step 2Heat oil in a pan. Sauté the onion until fragrant, then add the beef and stir-fry until browned. Remove and set aside. In the same pan, stir-fry the carrot and potato separately until lightly cooked.
-
Step 3Return the onion and beef to the pan with the carrot and potato. Stir-fry together for 5 minutes, then add enough water to just cover the ingredients. Bring to a boil and skim off any foam. Cover and simmer for about 15 minutes, until a fork can easily pierce the potato.
-
Step 4Turn off the heat and add the curry roux. Once it has mostly melted, stir well. Return to low heat and cook until the sauce thickens, stirring frequently to prevent sticking.
-
Step 5Done! Serve hot over steamed rice.
Easy Japanese-Style Beef Curry
This easy-to-make curry beef is something we make at home every week – I simply adore it! ❤️ A delicious Easy Japanese-Style Beef Curry recipe.
Ingredients
- 500g beef
- 1 as needed curry roux
- 2 as needed potatoes (adjust to taste)
- 1 as needed carrot (adjust to taste)
- ½ onion (adjust to taste)
- to taste salt
- as needed water
Instructions
-
Use a good-quality curry roux. The red box has heat level 6 — spicy and addictive! The yellow box is heat level 5, great if you like some spice but not too much.
-
Heat oil in a pan. Sauté the onion until fragrant, then add the beef and stir-fry until browned. Remove and set aside. In the same pan, stir-fry the carrot and potato separately until lightly cooked.
-
Return the onion and beef to the pan with the carrot and potato. Stir-fry together for 5 minutes, then add enough water to just cover the ingredients. Bring to a boil and skim off any foam. Cover and simmer for about 15 minutes, until a fork can easily pierce the potato.
-
Turn off the heat and add the curry roux. Once it has mostly melted, stir well. Return to low heat and cook until the sauce thickens, stirring frequently to prevent sticking.
-
Done! Serve hot over steamed rice.
