Curry Beef Rice

Steps

How to make it

Prep 10 min · Cook 18 min

1. Dice beef 100 g against the grain; slice onion ½ thinly along the grain; dice carrot 50 g. Portion 1 bowl cooked rice into a large bowl and keep warm.
2. Heat 1 tbsp olive oil in a skillet over medium heat; stir-fry onion and carrot 2–3 minutes until slightly softened and fragrant.
3. Add beef and stir-fry over high heat 1–2 minutes until the surface changes color.
4. Sprinkle in 1.5 tbsp curry powder and stir-fry 30 seconds until fragrant (keep heat moderate to avoid scorching).
5. Pour in 200 ml water; bring to a boil over high heat, then cover and simmer on low 10–12 minutes until beef is tender and the sauce slightly thickens.
6. Season with a pinch of salt to taste; ladle curry beef and sauce over rice and serve.

Tips & storage

Make it easier

• For thicker gravy, finish with 1 tsp cornstarch slurry.
• Start with 1 tbsp curry powder if you are unsure of heat or salt level.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Eat within 1 day refrigerated; add 2 tbsp water when reheating for lunch.

Substitutions

Optional add-ins