Easy Curry Beef Rice Bowls Recipe - The Woks of Life (2024)

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by: Kaitlin

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Posted:7/02/2016Updated:9/16/2020

Easy Curry Beef Rice Bowls Recipe - The Woks of Life (2)

When Sarah and I were in school, weekends sometimes entailed trips to Chinatown (Manhattan, natch) to visit relatives. When we rolled through Chinatown’s main thoroughfares, we always made a trip to Great NY Noodletown for a couple of orders of Beef Curry over rice.

The sauce was deliciously glossy with an intense aromatic curry flavor, and the beef was always perfectly tender, with a few pieces of choice tendon thrown in (hey–you say, “ew,” we say, “more please”). However, that beef curry involves long TLC sessions standing over a bubbling pot or what can be scary run-ins with pressure-cookers–take it from us, we’ve got our ownHong Kong style Beef Curry recipe.

Well, this recipe for Easy Curry Beef Rice Bowls takes that delicious, slow-cooked flavor and distills it into something that is fast, easy, and just as flavorful and comforting. Ground beef cuts the cooking time and keeping things small with diced potatoes ensures you’re feasting on authentic-tasting curry before long.

If you’re already a fan of our Cantonese Beef Rice Bowls, our , or our Bulgogi Bowls, add this one to your repertoire!

Recipe Instructions

In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized.

Add the potatoes.

Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.

Add the ground beef, breaking it up with a spatula, and cook the beef until browned.

Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.

Easy Curry Beef Rice Bowls

Easy Curry Beef Rice Bowls takes that delicious, slow-cooked flavor and distills it into something that is fast, easy, and just as flavorful and comforting. Ground beef cuts the cooking time and keeping things small with diced potatoes ensures you’re feasting on authentic-tasting quick and easy curry beef before long.

by: Kaitlin

Course:Beef

Cuisine:Chinese

serves: 4 servings

Prep: 5 minutes minutes

Cook: 40 minutes minutes

Total: 45 minutes minutes

Ingredients

▢ 3 tablespoons oil
▢ 1 large onion (finely diced)
▢ 2 cloves garlic (minced)
▢ 1 large russet potato (cut into a ½-inch dice)
▢ 1 pound ground beef (450g)
▢ 2 tablespoons curry powder
▢ 1½ teaspoons turmeric
▢ ½ teaspoon cumin
▢ ¼ teaspoon sugar
▢ ¼ teaspoon black pepper
▢ 1 teaspoon salt
▢ 1½ cups beef broth (350 ml)
▢ 1 tablespoon cornstarch
▢ 1 cup peas (optional)

Instructions

In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!
Add the peas (if using). Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Season with additional salt to taste, if necessary.Spoon over a bed of rice to serve!

nutrition facts

Calories: 494kcal (25%) Carbohydrates: 22g (7%) Protein: 24g (48%) Fat: 34g (52%) Saturated Fat: 10g (50%) Cholesterol: 81mg (27%) Sodium: 1000mg (42%) Potassium: 771mg (22%) Fiber: 4g (16%) Sugar: 4g (4%) Vitamin A: 305IU (6%) Vitamin C: 20.4mg (25%) Calcium: 65mg (7%) Iron: 4.8mg (27%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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FAQs

What is the best beef to use for a curry? ›

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

Discover More Details ›

Does star anise go in curry? ›

How to make Perfect Chicken Curry. Toast the coconut in a pan over a low heat, stirring until it turns golden brown. Remove the coconut to a plate and into the same pan add the cinnamon sticks, dried chillies, peppercorns, star anise and fennel seeds.

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Should I sear beef before curry? ›

Before adding the beef to the curry, a quick sear or browning in the pot can greatly enhance both the taste and texture of the meat. Browning creates a caramelized crust, adding a depth of flavor that beautifully harmonizes with the curry sauce.

Get More Info ›

How to keep beef tender in curry? ›

Instructions

Place the beef in a bowl and sprinkle over the bicarbonate of soda. ...
Rub the bicarbonate of soda into the beef so it's thoroughly coated.
Cover and place in the refrigerator for 30 minutes.
Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels.
Use as per your recipe.

Jul 11, 2023

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Can I use cinnamon instead of star anise? ›

Add a ½ teaspoon cassia bark powder or ground cinnamon in place of 1 teaspoon star anise.

Read On ›

What herbs to add to curry? ›

The spices used for this curry are turmeric and coriander seeds with the addition of red chilli, garlic, ginger and coconut milk to give those familiar aromatic curry notes. The use of herbs such as dill, parsley, coriander and fenugreek bring a about a flavour profile more common to Middle-Eastern cuisine.

Can you use 5 spice instead of star anise? ›

The best star anise substitute? Chinese five spice powder! Star anise is one of the main ingredients in Chinese five spice powder, which also includes cinnamon, fennel, pepper and cloves. Use this substitution ratio: For 1 whole star anise, use ½ teaspoon Chinese five spice powder.

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What is the best cut of beef for curry stew? ›

Get Chuck Roast instead of Stew Beef

So, for a delicious Japanese curry (and of course any beef stew recipe), I strongly recommend getting chuck roast. For really tender meat, it usually takes two hours.

Which part of beef is good for Indian cooking? ›

The use of beef in Indian cooking is fairly limited. However, it is quite straight forward to substitute lamb dishes with beef. Ideally use topside or rump for slow cooked dishes and cook them for slightly longer then you would for lamb (approx. 1.5 hours).

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Why is my beef tough in curry? ›

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

Tell Me More ›

What meat do you eat with curry? ›

Most curry flavours go well with all meats, so you mix the cuts up with your favourite cuts. At Hugh Phillips Gower Butchers we stock every possible cut you could want from chicken breasts, thighs or diced meat to tasty beef and lamb options.

Learn More ›