My parents and brother come back from their 2-week trip to Shanghai this weekend. During my mother’s absence, I’ve been taking turns with my cousin making what I’d like to call “bachelor food”: all kinds of pasta, curries and rice porridges with pork or fish.

One of the easiest dishes that I like to make is Japanese-style beef curry. The main ingredients for 4 serves:

  • 700g of chuck or casserole beef
  • 1 large onion
  • A couple of carrots
  • S&B brand “Golden Curry” paste - available in the Asian aisle of your supermarket or an Asian grocery store

Steps:

  1. Cut up the meat into cubes. Marinate with salt, sugar and pepper for about half an hour. I also like to add a few tablespoons of sesame-seed oil to my marinates - it has a very nice aroma.
  2. Chop up the onion and carrots.
  3. Brown the onions on high heat. Then add the beef and brown these slightly.
  4. Add water - you know you are doing it right when the water turns into a lovely brown broth.
  5. Add the carrots and cover the wok to bring the water to a boil. Then turn the heat down to the lowest and let it stew for about an hour.
  6. Add in the curry paste.
  7. Stew for another half an hour or one hour, depending on how tender you like the beef to be.
  8. Serve with rice.

For the impatient, here’s the easy pictorial guide.

Japanese beef curry - cooking steps

Japanese beef curry - cooking steps

p.s. Check out Katie’s Chicken Fried Rice recipe. We were on the same wavelength today. :)