- Yield:serves 4
- Active time: 20 minutes
- Total time:30 minutes
- 2 tablespoons canola oil
- 1 pound hanger, skirt, or flank steak, cut into 1/2-inch thick slices
- 2 medium carrots, peeled, ends trimmed, cut into 1/2-inch chunks
- 2 medium onions, roughly chopped
- 3 garlic cloves, thinly sliced
- 1-inch piece ginger, peeled and thinly sliced
- 2 scallions, ends trimmed, thinly sliced
- 4 cups homemade or store-bought low sodium chicken stock
- 1 (3.5 ounce) package of spicy Japanese curry
- 2 Yukon Gold potatoes, peeled (optional), cut into 3/4-inch chunks
- 1 apple, peeled, cored, and chopped
- 1/2 cup frozen peas
- 4 cups cooked rice
Heat oil in a Dutch oven over medium-high heat until shimmering. Season beef with salt, add as many slices as will fit in one layer, and cook, turning occasionally, until browned on all sides, about 5 minutes. Remove with a slotted spoon and set aside. Repeat with remaining beef. Remove all but 2 tablespoons of oil.
Add carrots and onions to Dutch oven, and cook, stirring, until onion is soft and starting to brown, 3 to 5 minutes. Stir in garlic, ginger, and scallions, and cook until fragrant, 30 seconds to 1 minute.
Add stock and bring to a simmer over high heat. Add curry paste, potatoes, and apple. Continue simmering, stirring occasionally, until potatoes are tender, about 30 minutes. Add peas and beef to curry and cook until warmed through. Serve immediately with rice.