Japanese Beef Curry

Ingredients

• Beef tenderloin

  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 the rice according to package directions; keep warm.
2. Cut the beef into 1-inch cubes and dice the onion.
3. Heat the oil in a large skillet or pot over medium heat. Add the beef and onion and cook, stirring occasionally, until lightly browned, 5–7 minutes.
4. Add the carrots and potatoes and cook 2 minutes. Spoon off any excess fat.
5. Pour in the water, scraping up any browned bits. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the beef and vegetables are tender, about 25–30 minutes.
6. Ladle a small amount of hot cooking liquid into a bowl and whisk in the curry paste to loosen. Stir the mixture back into the pot until fully dissolved.
7. Simmer uncovered, stirring occasionally, until the sauce thickens and coats the ingredients, 5–10 minutes. If it becomes too thick, add a splash of water to loosen.
8. Spoon the curry over the cooked rice and serve hot.