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? ›

We recommend choosing a chuck steak. Chuck steak is perfect for your every curry need. It is a well-used cut that comes from the shoulder of the animal and, while lean, it has a high content of collagen, a good amount of marbling and low external fat.

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What is Chinese curry sauce made of? ›

Basically, the curry sauce base is made with curry powder, turmeric and Chinese five spices. To thicken the gravy corn starch and plain flour are added.

Get More Info Here ›

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.

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What's the difference between curry and Chinese curry? ›

Chinese Curry: Chinese curries tend to be milder and have a thinner consistency compared to many Indian curries. They often have a balance of savory and slightly sweet flavors. Chinese curry can include a variety of proteins, such as chicken, beef, or seafood, and vegetables.

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How to thicken up Chinese curry sauce? ›

Cornflour

Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long.

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What is the difference between curry and curry sauce? ›

Curry powder is cooked with other fresh ingredients before adding the main protein or vegetables. Meanwhile, curry paste is cooked or blended with fresh ingredients and can be added to the pan with your main elements. Some like diluting the paste with a liquid to make it a sauce consistency.

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

For this red curry beef, we're calling for a chuck roast. It's the same cut of beef you'd use to make pot roast—it is cut from the shoulder of a cow—and we love it because it's inexpensive and, with a little slow cooking, it becomes meaty and tender.

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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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Is gravy beef the same as chuck steak? ›

The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

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What is the most tender meat for beef stew? ›

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.