Japanese Beef Curry Recipe

Name: Japanese Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 large turnip, peeled and cut into small cubes; 2 Yukon gold potatoes (about 12 ounces), cut into small cubes; 1 red onion, chopped; Kosher salt; 3 tablespoons all-purpose flour; 2 tablespoons curry powder; 2 cups low-sodium chicken broth; 1 cup frozen peas and carrots; 1 teaspoon sugar; Freshly ground pepper; 1 12 -ounce flank steak; Cooked white or brown rice, for serving (optional)

Servings: persons

4 tablespoons unsalted butter
1 large turnip, peeled and cut into small cubes
2 Yukon gold potatoes (about 12 ounces), cut into small cubes
1 red onion, chopped
Kosher salt
3 tablespoons all-purpose flour
2 tablespoons curry powder
2 cups low-sodium chicken broth
1 cup frozen peas and carrots
1 teaspoon sugar
Freshly ground pepper
1 12 -ounce flank steak
Cooked white or brown rice, for serving (optional)

1
Melt 1 tablespoon butter in a large pot over medium-high heat.
2
Add the turnip, potatoes, all but 2 tablespoons of the chopped red onion and a pinch of salt.
3
Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes; remove to a plate.
4
Melt 2 tablespoons butter in the pot.
5
Sprinkle in the flour and curry powder; cook, stirring, 1 minute.
6
Gradually whisk in the broth until smooth.
7
Return the potato mixture to the pot; add the peas and carrots and the sugar.
8
Bring to a boil, then reduce the heat to medium.
9
Cover and simmer 10 minutes; uncover and simmer 5 more minutes.
10
Season with salt and pepper.
11
Season the steak with salt and pepper.
12
Melt the remaining 1 tablespoon butter in a nonstick skillet over medium-high heat.
13
Add the steak; cook 4 minutes per side.
14
Let rest 5 minutes, then slice against the grain.
15
Serve with the curry and rice.
16
Top with the reserved red onion.
17
Per serving: Calories 493; Fat 19 g (Saturated 10 g); Cholesterol 75 mg; Sodium 166 mg; Carbohydrate 54 g; Fiber 4 g; Protein 27 g
18
Photograph by Justin Walker

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 large turnip, peeled and cut into small cubes, 2 Yukon gold potatoes (about 12 ounces), cut into small cubes, 1 red onion, chopped, and more.

Yes, Japanese Beef Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Beef Curry

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