Easy Beef Curry Rice (Ga Li Niu Rou Fan)
A comforting, kid-friendly Chinese-style beef curry stew with potatoes and carrots. Using tender beef cuts and Japanese curry roux, this rich one-pot meal is ready in just 30 minutes.
Equipment
- Heavy-bottomed Pot or Dutch Oven
- Rice Cooker
- Chef's knife
Ingredients
Main Ingredients
- 8 oz Beef Sirloin or Flank Steak cut into 1-inch cubes
- 1 medium Potato Yukon Gold recommended, peeled and cubed
- 0.5 medium Carrot peeled and cubed
- 0.25 large Yellow Onion chopped
- 2 cubes Japanese Curry Roux Golden Curry or similar
Seasonings & Others
- 3 tbsp Vegetable Oil
- 2 cups Boiling Water
- 0.5 tsp Sugar adjust to taste
- 0.33 tsp Salt adjust to taste
- 2 cups Steamed White Rice for serving
Instructions
- Cut the beef, potatoes, carrots, and onions into uniform 1-inch chunks. Pat the beef dry with a paper towel.
- Heat 3 tablespoons of oil in a heavy-bottomed pot over medium-high heat. Add the beef and stir-fry until the edges are browned and slightly crispy.
- Add the onion chunks and stir-fry until fragrant.
- Add the curry roux blocks. Stir constantly for about 1 minute until the curry melts and coats the beef/onions. Be careful not to burn it.
- Add the potatoes and carrots. Pour in 2 cups of boiling water (enough to just cover ingredients). Stir well to scrape up any browned bits.
- Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes or until beef and vegetables are tender.
- Uncover and taste. Add 1/2 tsp sugar and 1/3 tsp salt only if needed (check flavor first as curry blocks are salty).
- Turn heat to high and cook uncovered for 1-2 minutes to thicken the sauce until it coats the spoon. Serve over steamed rice.
Notes
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary depending on the specific brand of curry roux used.
Allergen Note: Most Japanese curry blocks contain wheat (gluten). Check the label if you are gluten-free.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken in the fridge; add a splash of water when reheating.