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

FAQs

What kind of beef should I use for beef curry? ›

These include chuck, skirt, leg and flank. It's also sometimes labelled as Stewing Steak. Any of these cuts that need to be cooked slowly are fine for this recipe. Any curry paste you like to your taste will work here.

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.

Recommended beef cuts for Japanese curry: Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.

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.

Tip in the tomatoes, stock and sugar and bring to the simmer. Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ – 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.

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.

Create the marinade by combining the minced garlic, soy sauce, ginger, and black pepper. Mix well, and pour into a bag with the meat slices. Set in the fridge for 30 minutes.

The sauce is thickened by a roux (a mixture of fat and flour and an addition of curry spices).

For one, Japanese curry uses curry powder with less spices whereas Indian curry uses a variety of bases such as cumin, paprika, turmeric, and many more. Indian curry is more vibrant and bursting with flavor, while Japanese curry is sumptuous and “umami” but in a more understated manner.

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.

Does cinnamon go in curry? ›

It has this rich and creamy gravy made by using cashews and milk backed by some mild spiciness and combined with the beautiful flavor of cinnamon. This spice is usually used in most curries to add a subtle flavor but rarely is it ever used as the dominating spice for the dish.

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

Beef is sought after and popular in Japanese curry along with onions, carrots and potatoes. That's classic comfort food for most of them. However, pretty much any protein is great in a curry. Try it with chicken or pork.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Best beef for beef stew is chuck beef. Because it's nicely marbled with fat, it's the best beef for braising for hours – it's got terrific flavour, is juicy and beautifully tender. Boneless beef rib also works very well.

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.