Japanese Ground Beef Curry
Amelia Rampe published this recipe on cooking.nytimes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
This one-skillet Japanese curry combines ground beef, potatoes, carrots and peas with store-bought curry roux bricks for a meal that tastes complex but comes together with little effort. A Westernized, roux-based version of curry that evolved to become a staple in Japanese households.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Heat a large skillet over medium-high heat. Add the oil.
When the oil shimmers, add the ground beef, a generous pinch of salt, and a couple pinches of ground pepper. Using a spatula, break up the beef and spread it into one layer on the skillet.
Let the beef cook undisturbed until browned on the bottom, about 3 minutes.
Stir and push the beef to one side of the skillet. Add the onion to the other side and season the onion lightly with salt. Let cook, stirring occasionally, about 2 minutes.
Add the garlic and ginger, stir all the ingredients to combine, and continue to cook for about 3 minutes more.
Stir in the chopped carrots and potato and cook until the edges begin to soften, about 4 minutes.
Add the curry roux bricks and 2 cups of water. Stir, breaking up the bricks until they melt into a sauce and start bubbling.
Cover the skillet, lower the heat to low, and let simmer. Stir occasionally until the liquid has reduced into a rich, viscous sauce, about 15 minutes. If the sauce becomes too dry, gradually add up to 1/2 cup more water, a few tablespoons at a time, until it is glossy and saucy rather than gloopy.
Add the frozen peas and cook until they are bright green, about 3 to 5 minutes.
Serve the curry over cooked rice, udon, or lo mein noodles.
Notes
Any curry leftovers will keep, refrigerated, for up to 3 days. For a more ambitious version, you can make your own Japanese curry bricks from scratch. The sauce should be glossy and saucy, not gloopy or congealed.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 505
- Protein
- 21 g
- Carbs
- 38 g
- Fat
- 30 g
- Fiber
- 4 g
Where the calories come from
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