Original: English

Beef Curry

An easy-to-make, rich beef curry recipe that skips the curry roux and special spices. Caramelized onions and beef are slowly simmered to condense their flavor. This dish offers authentic taste with simple steps and packed with time-saving techniques.

Steps

Peel and trim the ends off 1 onion. Do not hollow out the root end.
🕒 00:40
Set a slicer over a heatproof container and slice the onion against the grain.
🕒 01:33
Loosely cover the sliced onion with plastic wrap and microwave at 600W for 4 minutes to remove moisture. [This is the secret!] Microwaving reduces sautéing time and concentrates the flavor.
🕒 02:22
Prepare a small bowl and grate 12g of ginger.
🕒 03:03
Trim the root ends off 2 cloves of garlic (approx. 15-20g), halve them lengthwise, and peel. Remove the germ if it's large.
🕒 03:38
Grate the garlic into the same bowl as the grated ginger. [This is the secret!] Using plenty of fresh garlic and ginger will significantly boost the richness and umami.
🕒 04:22
Add 3 tbsp Cooking Sake (Rice Wine), 2 tbsp Ketchup, and 1 tbsp Worcestershire Sauce to the same bowl and mix well to create the seasoning mixture.
🕒 04:46
In a separate container, prepare 2 tbsp Curry Powder (approx. 12g) and 2 tsp Granulated Consommé (or 1 cube).
🕒 05:14
Cut 300g of beef into bite-sized pieces if they are too large. [This is the secret!] Using scissors makes the process smoother without dirtying the cutting board.
🕒 05:46
Heat a frying pan over medium heat and add a little extra oil.
🕒 07:46
Add the microwaved onion to the pan, spread it thinly to coat with oil, and sauté for about 10 minutes until caramel-colored. [This is the secret!] If it starts to burn, add 1-2 tbsp of water and sauté while letting the water evaporate to prevent sticking. This promotes the Maillard reaction and maximizes flavor.
🕒 08:00
Once the onion is caramel-colored, reduce the heat to medium-low, add 300g of beef, and sauté until browned.
🕒 12:15
Sprinkle 2 pinches of salt over the beef.
🕒 13:06
Once the beef is browned, add 2 tbsp Curry Powder and sauté briefly until fragrant.
🕒 14:00
Add the prepared seasoning mixture, simmer briefly to evaporate the acidity, and mellow the flavor.
🕒 14:31
Add 500ml of water and 2 tsp Granulated Consommé, stir lightly, and bring to a boil.
🕒 15:16
Once boiling in the center, reduce heat to low, cover, and simmer for 10 minutes.
🕒 16:09
To make a beurre manié (thickening agent), place 10g of salted butter in a heatproof container and melt in the microwave for about 30 seconds.
🕒 16:28
Add 15g of all-purpose flour to the melted butter and mix well until incorporated. [This is the secret!] Mixing with butter prevents lumps when added to the curry.
🕒 16:40
Turn off the heat of the curry, add a small amount of the simmered curry liquid to the beurre manié container, and dissolve the beurre manié.
🕒 17:19
Add the dissolved beurre manié to the curry and mix well.
🕒 18:00
Return to heat and simmer thoroughly until the curry thickens to your desired consistency.
🕒 18:29
Finish by adding 1 tsp Soy Sauce and plenty of Pepper, taste, and adjust the thickness as needed.
🕒 18:49