Curry Beef Rice Bowls 咖喱牛肉饭碗
Ingredients
- 3 tbsp Oil
- 1 Onion finely diced
- 2 cloves Garlic minced
- 1 Russet potato cut into a ½-inch dice
- 450 g Ground beef
- 350 ml Beef broth 350 ml
- 1 tbsp Cornstarch
- 1 cup Green peas optional
Spices
- 2 tbsp Curry powder
- 1½ tsp Turmeric
- ½ tsp Cumin powder
- ¼ tsp Sugar
- ¼ tsp Black pepper
- 1 tsp Salt
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 spices. 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. Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Spoon over a bed of rice to serve!
- DONE!