Japanese Beef Curry

SERVES 5-6 | 15 MINS PREP | 40 MINS COOK TIME

INGREDIENTS

600g beef rump steaks, thinly sliced against the grain
2 Tbsp oil
1 large onion, sliced lengthways
2 carrots, diced into 2cm cubes
500g kūmara, diced into 2cm cubes
500ml water
1 packet Japanese Golden Curry Mix
3 cups white rice, cooked
Spring onion, for garnish
Broccoli or steamed greens to serve

METHOD

In a heavy-bottomed pot, heat the oil until shimmering, then brown the beef in batches and set aside in a bowl.

Add the vegetables to the pot and fry for 5 minutes, stirring so they don’t stick to the bottom.

Add water and bring to a boil.

Reduce the heat to low and break the curry pieces into the water. Stir until fully dissolved, around 5 minutes.

Simmer for 15-20 minutes, stirring regularly until the sauce thickens and vegetables are tender.

Add the meat to the pot, and stir to coat with the curry sauce.

Serve over rice, garnished with sliced spring onion and green vegetables on the side.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ