Japanese Beef Curry

Ingredients

• Beef round

  Eye of round, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Onions

  Raw

  1 large or 150g

• Curry paste

  4 tsp or 20g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Carrots

  Raw

  3 large or 216g

• Water

  Plain, clean water

  3 cup or 710g

• White rice

  Long-grain, regular, raw, enriched

  3 cup or 555g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Cook rice according to package directions.
2. Meanwhile, dice beef into 1-inch pieces.
3. Dice one large onion.
4. In a large skillet, heat oil over medium heat. Sauté meat and onion until lightly browned, about 3 minutes.
5. Add carrots and potatoes. Discard excess oil.
6. Add 3 cups of water and bring to a boil. Reduce heat, cover, and simmer until meat and potatoes are tender, about 10 minutes.
7. Add curry paste and sauté to coat.
8. Simmer for another 5 minutes, stirring constantly. If the curry sauce becomes too thick, add water.
9. Pour curry over freshly cooked rice.