Japanese Curry Beef Bowls
Japanese Curry Beef Bowls
Ingredients
- 1 pound ground beef
- 1 tablespoon oil
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 yellow onion, chopped
- 1 large carrot, diced
- 6 cloves garlic, minced
- 1 inch frozen ginger, grated
- 2-3 spicy Japanese curry blocks, (S&B Golden Curry brand recommended)
- 1 to 1 1/2 cups milk
- 1/2 cup frozen peas
- 1-2 tablespoons tonkatsu sauce, or ketchup, or 1/2 apple, grated
Instructions
- 1
Prepare the aromatics: Chop the yellow onion, dice the large carrot, mince the 6 cloves of garlic, and grate the 1 inch of frozen ginger. Set aside.
⏱️ 10 min
- 2
Brown the beef: Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Add the 1 pound of ground beef, 1 teaspoon of salt, and 1 teaspoon of black pepper. Break up the beef with a utensil and cook for approximately 5 minutes until it is thoroughly browned. Drain any excess fat from the pan.
⏱️ 7 min
- 3
Sauté the vegetables: Add the chopped yellow onion and diced large carrot to the pan with the browned beef. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the carrot begins to soften. Then, add the minced 6 cloves of garlic and grated 1 inch of frozen ginger, and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Create the curry sauce: Add 2-3 blocks of spicy Japanese curry to the mixture in the pan. Pour in 1 to 1 1/2 cups of milk. Stir continuously with a spoon or whisk until the curry blocks are completely dissolved and the sauce thickens to your desired consistency. This should take about 5-7 minutes.
⏱️ 7 min
- 5
Finish and serve: Stir in the 1/2 cup of frozen peas. Add 1-2 tablespoons of tonkatsu sauce (or ketchup, or 1/2 grated apple) to enhance the flavor of the curry. Cook for another 1-2 minutes until the peas are heated through. Serve the Japanese Curry Beef over a bed of steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Curry Beef Bowls
- 1 pound ground beef
- 1 tablespoon oil
- 1 teaspoon salt, to taste
- 1 teaspoon black pepper
- 1 yellow onion, chopped
- 1 large carrot, diced
- 6 cloves garlic, minced
- 1 inch frozen ginger, grated
- 2-3 spicy Japanese curry blocks, (S&B Golden Curry brand recommended)
- 1 to 1 1/2 cups milk
- 1/2 cup frozen peas
- 1-2 tablespoons tonkatsu sauce, or ketchup, or 1/2 apple, grated
Instructions
- 1
Prepare the aromatics: Chop the yellow onion, dice the large carrot, mince the 6 cloves of garlic, and grate the 1 inch of frozen ginger. Set aside.
⏱️ 10 min - 2
Brown the beef: Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Add the 1 pound of ground beef, 1 teaspoon of salt, and 1 teaspoon of black pepper. Break up the beef with a utensil and cook for approximately 5 minutes until it is thoroughly browned. Drain any excess fat from the pan.
⏱️ 7 min - 3
Sauté the vegetables: Add the chopped yellow onion and diced large carrot to the pan with the browned beef. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the carrot begins to soften. Then, add the minced 6 cloves of garlic and grated 1 inch of frozen ginger, and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Create the curry sauce: Add 2-3 blocks of spicy Japanese curry to the mixture in the pan. Pour in 1 to 1 1/2 cups of milk. Stir continuously with a spoon or whisk until the curry blocks are completely dissolved and the sauce thickens to your desired consistency. This should take about 5-7 minutes.
⏱️ 7 min - 5
Finish and serve: Stir in the 1/2 cup of frozen peas. Add 1-2 tablespoons of tonkatsu sauce (or ketchup, or 1/2 grated apple) to enhance the flavor of the curry. Cook for another 1-2 minutes until the peas are heated through. Serve the Japanese Curry Beef over a bed of steamed rice.
⏱️ 5 min