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Japanese-Style Curry Beef
This comforting dish offers a rich and savory flavor from the Vermont curry roux combined with the sweet sweetness of carrots and potatoes while the tender beef brisket adds a satisfying chewy texture perfect for a warm meal. The presence of Sichuan peppercorns introduces a gentle spicy kick that balances the richness making it enjoyable […]
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Japanese-Style Curry Beef
| Ingredient | Amount |
|---|---|
| beef brisket | 500g |
| carrot | 1 as needed |
| onion | 1 as needed |
| potato | 1 as needed |
| scallion | 5 as needed |
| ginger | 3-5 |
| Vermont curry roux | 1 as needed |
| cooking wine | 1 as needed |
| Sichuan peppercorns | 5-10 |
| star anise | 1 as needed |
| bay leaf | 1-3 |
| peanut butter or sesame paste | 1 as needed |
| milk | half bag (≈100ml) |
- beef brisket500g
- carrot1 as needed
- onion1 as needed
- potato1 as needed
- scallion5 as needed
- ginger3-5
- Vermont curry roux1 as needed
- cooking wine1 as needed
- Sichuan peppercorns5-10
- star anise1 as needed
- bay leaf1-3
- peanut butter or sesame paste1 as needed
- milkhalf bag (≈100ml)
Cooking StepsHow to cook Japanese-Style Curry Beef step by step
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Step 1Blanch the beef brisket: place in cold water with cooking wine, bring to a boil and cook for 3-5 minutes, then remove the beef. Meanwhile, start heating water in a pressure cooker on the side.
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Step 2The ingredient amounts listed above are for 500g (1 jin) of beef.
-
Step 3While the water heats, place bay leaves, ginger slices, scallion segments, star anise, and Sichuan peppercorns into the pressure cooker and add water. Start heating — use enough water so the beef can float freely.
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Step 4Once the water is hot, transfer the blanched beef into the pressure cooker.
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Step 5Cover and bring to pressure. Once the steam starts hissing, reduce to low heat and time 20-30 minutes. If you added extra water, go with 30 minutes.
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Step 6While the beef cooks, cut the carrot, potato, and onion into chunks.
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Step 7After 20 minutes the beef should be tender. Remove the beef from the broth and start making the curry.
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Step 8Heat oil in a wok (use your normal amount for stir-frying) and stir-fry the vegetables for about 3 minutes until the onion softens, then remove and set aside.
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Step 9Transfer the beef from the broth directly into the wok and stir-fry until the moisture evaporates, about 3 minutes.
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Step 10Add all the vegetables back into the wok and toss everything together evenly.
-
Step 11Strain the beef cooking broth, discarding the aromatics, and pour it into the wok until the ingredients are just covered — basically pour it all in. If using floury potatoes, add them 5-6 minutes later; otherwise add them with the onion and carrot. Cover and simmer over medium heat for 15 minutes.
-
Step 12After simmering, add the flavorings: a small dollop of peanut butter or sesame paste — just a tiny bit scooped up with two chopsticks is enough. Peanut butter gives a slightly richer aroma.
-
Step 13Pour in the milk (about half a standard bag). This is an important ingredient — don’t skip it. It makes the curry incredibly fragrant. Then add the entire box of curry roux — ignore the package instructions on quantity. Stir continuously until the curry is fully dissolved and bubbling. Simmer until the sauce reaches your preferred thickness. For best results, keep it on low heat a bit longer so the beef absorbs the curry flavor, but watch carefully to avoid burning — keep stirring constantly.
-
Step 14Done! The sauce should have a rich, thick consistency like this when served.
Japanese-Style Curry Beef
This comforting dish offers a rich and savory flavor from the Vermont curry roux combined with the sweet sweetness of carrots and potatoes while the tender beef brisket adds a satisfying chewy texture perfect for a warm meal. The presence of Sichuan peppercorns introduces a gentle spicy kick that balances the richness making it enjoyable […]
Ingredients
- 500g beef brisket
- 1 as needed carrot
- 1 as needed onion
- 1 as needed potato
- 5 as needed scallion
- 3-5 ginger
- 1 as needed Vermont curry roux
- 1 as needed cooking wine
- 5-10 Sichuan peppercorns
- 1 as needed star anise
- 1-3 bay leaf
- 1 as needed peanut butter or sesame paste
- half bag (≈100ml) milk
Instructions
-
Blanch the beef brisket: place in cold water with cooking wine, bring to a boil and cook for 3-5 minutes, then remove the beef. Meanwhile, start heating water in a pressure cooker on the side.
-
The ingredient amounts listed above are for 500g (1 jin) of beef.
-
While the water heats, place bay leaves, ginger slices, scallion segments, star anise, and Sichuan peppercorns into the pressure cooker and add water. Start heating — use enough water so the beef can float freely.
-
Once the water is hot, transfer the blanched beef into the pressure cooker.
-
Cover and bring to pressure. Once the steam starts hissing, reduce to low heat and time 20-30 minutes. If you added extra water, go with 30 minutes.
-
While the beef cooks, cut the carrot, potato, and onion into chunks.
-
After 20 minutes the beef should be tender. Remove the beef from the broth and start making the curry.
-
Heat oil in a wok (use your normal amount for stir-frying) and stir-fry the vegetables for about 3 minutes until the onion softens, then remove and set aside.
-
Transfer the beef from the broth directly into the wok and stir-fry until the moisture evaporates, about 3 minutes.
-
Add all the vegetables back into the wok and toss everything together evenly.
-
Strain the beef cooking broth, discarding the aromatics, and pour it into the wok until the ingredients are just covered — basically pour it all in. If using floury potatoes, add them 5-6 minutes later; otherwise add them with the onion and carrot. Cover and simmer over medium heat for 15 minutes.
-
After simmering, add the flavorings: a small dollop of peanut butter or sesame paste — just a tiny bit scooped up with two chopsticks is enough. Peanut butter gives a slightly richer aroma.
-
Pour in the milk (about half a standard bag). This is an important ingredient — don’t skip it. It makes the curry incredibly fragrant. Then add the entire box of curry roux — ignore the package instructions on quantity. Stir continuously until the curry is fully dissolved and bubbling. Simmer until the sauce reaches your preferred thickness. For best results, keep it on low heat a bit longer so the beef absorbs the curry flavor, but watch carefully to avoid burning — keep stirring constantly.
-
Done! The sauce should have a rich, thick consistency like this when served.
