Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.25 lb beef chuck, 1-inch cubes
- 2 tbsp neutral oil; 1 tbsp butter
- 2 medium onions; 2 carrots; 2 medium Yukon Gold potatoes
- 3 garlic cloves; 1 tbsp grated ginger
- 4 cups low-sodium beef broth; 1 small grated apple
- 1 tbsp soy sauce; 1 tbsp Worcestershire; 1 tbsp ketchup
- 115 g Japanese curry roux blocks (about 5 blocks, mild/medium-hot)
- 2 cups Calrose rice + 2 1/2 cups water
- 8 oz elbow macaroni; 3/4 cup mayo; 1/4 cup milk; 1 tbsp apple cider vinegar; 1 tsp sugar; 1 small grated carrot; 1 scallion
- 1/2 cup fukujinzuke pickles; kosher salt and black pepper
Do This
- 1. Rinse rice; cook with 2 1/2 cups water: boil, then low 15 minutes, rest 10 minutes.
- 2. Boil macaroni very soft (2–3 minutes past package); drain and toss with vinegar; cool 5 minutes.
- 3. Mix mac salad: mayo, milk, sugar, carrot, scallion, salt, pepper; fold in pasta; chill.
- 4. Brown beef in oil over medium-high, 6–8 minutes total; season with salt and pepper. Remove.
- 5. Sauté onions 8–10 minutes; add garlic and ginger 30 seconds. Return beef; add broth, apple, soy, Worcestershire, ketchup. Simmer 25 minutes.
- 6. Add carrots and potatoes; simmer 15–20 minutes until tender.
- 7. Off heat, dissolve curry roux blocks; simmer low 5–8 minutes until glossy. Stir in butter. Serve over rice with pickles and a scoop of mac salad.
Why You’ll Love This Recipe
- Comforting plate-lunch vibes: rich, spoonable Japanese-style curry with local-style sides.
- Weeknight-friendly thanks to store-bought curry roux and simple prep.
- Balanced flavor—savory beef, gentle sweetness from apple, and tangy pickles to cut through richness.
- Leftovers taste even better as the flavors meld overnight.
Grocery List
- Produce: 2 onions, 2 carrots, 2 Yukon Gold potatoes, 3 garlic cloves, 1 small apple, 1 tbsp fresh ginger, 1 small carrot (for mac salad), 1 scallion, fukujinzuke pickles (jarred, in the Asian aisle)
- Dairy: Butter, whole milk, mayonnaise
- Pantry: Beef chuck, Japanese curry roux, Calrose rice, elbow macaroni, beef broth, soy sauce, Worcestershire sauce, ketchup, apple cider vinegar, sugar, neutral oil, kosher salt, black pepper
Full Ingredients
Beef Curry
- 1.25 lb (570 g) boneless beef chuck, cut into 1-inch cubes
- 2 tbsp neutral oil (canola, avocado, or grapeseed)
- 2 medium yellow onions, thinly sliced (about 4 cups)
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 3 cups)
- 2 carrots, peeled and cut into 3/4-inch chunks (about 2 cups)
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 4 cups (960 ml) low-sodium beef broth
- 1 small apple, peeled and grated (about 3/4 cup)
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 115 g Japanese curry roux blocks (about 5 blocks; mild or medium-hot)
- 1 tbsp unsalted butter (optional, for gloss)
- Kosher salt and freshly ground black pepper
Rice
- 2 cups (380 g) Calrose or other medium-grain rice, rinsed
- 2 1/2 cups (590 ml) water
- Pinch of kosher salt (optional)
Local-Style Mac Salad
- 8 oz (225 g) elbow macaroni
- 3/4 cup (180 ml) mayonnaise
- 1/4 cup (60 ml) whole milk
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1 small carrot, finely grated
- 1 scallion, thinly sliced (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
For Serving
- 1/2 cup fukujinzuke pickles, drained
- Thinly sliced green onions or parsley (optional)
- Shichimi togarashi (optional, for heat)
Step-by-Step Instructions
Step 1: Rinse and cook the rice
Rinse the rice in cool water, swishing and draining 2–3 times until the water runs mostly clear. Combine rinsed rice, 2 1/2 cups water, and a pinch of salt in a medium pot. Bring to a boil over medium-high heat, then cover and reduce to low. Cook for 15 minutes. Turn off the heat and let rest, covered, 10 minutes before fluffing with a fork.
Step 2: Boil macaroni for the mac salad
Bring a large pot of salted water to a rolling boil. Add macaroni and cook 2–3 minutes past the package time until very tender (local style). Drain well, return to the pot, and immediately toss with the vinegar. Let steam off for 5 minutes.
Step 3: Mix and chill the mac salad
In a bowl, whisk together mayonnaise, milk, and sugar. Stir in grated carrot and scallion. Fold in the warm pasta, season with 1/2 tsp salt and 1/4 tsp pepper, and adjust to taste. Cover and refrigerate to chill and thicken while you make the curry.
Step 4: Brown the beef
Pat beef dry and season lightly with salt and pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in a single layer in 2 batches, 3–4 minutes per side, until well-seared. Transfer to a plate, leaving the fat in the pot.
Step 5: Build the curry base
Add the sliced onions to the pot and cook over medium heat, stirring, until soft and lightly golden, 8–10 minutes. Add garlic and ginger; cook 30 seconds until fragrant. Return the beef and any juices to the pot. Stir in beef broth, grated apple, soy sauce, Worcestershire, and ketchup. Bring to a simmer, then reduce to medium-low and simmer gently for 25 minutes, partially covered.
Step 6: Add vegetables and simmer until tender
Add the potatoes and carrots. Continue to simmer gently, uncovered, 15–20 minutes, until vegetables are just tender and beef is soft. Skim excess fat if needed.
Step 7: Thicken with curry roux and finish
Turn off the heat. Break the curry roux into blocks and whisk them into the hot liquid until completely dissolved. Return to low heat and simmer, stirring often, 5–8 minutes, until thick, glossy, and spoonable. Stir in butter. Taste and adjust seasoning with salt and pepper.
Step 8: Plate the local beef curry plate
Spoon a mound of hot rice onto plates or shallow bowls. Ladle the beef curry over one side of the rice. Add a scoop of mac salad on the side and a spoonful of fukujinzuke. Garnish with sliced green onions and a pinch of shichimi togarashi if you like. Serve immediately.
Pro Tips
- Dissolve the curry roux off the heat to prevent lumps and maintain a silky texture.
- Use Yukon Gold potatoes—they hold shape better than russets in simmered curries.
- For deeper flavor, caramelize the onions slightly longer (add 5 extra minutes) before adding liquids.
- Prefer thinner curry? Add 1/2 cup hot water or broth at the end. Too thick? Loosen a little at a time.
- Local-style mac salad is intentionally very soft; overcooking the pasta helps it absorb the dressing.
Variations
- Chicken Katsu Curry Plate: Top the rice with sliced chicken katsu, then ladle the curry alongside. Keep the mac salad and pickles.
- Vegetable Curry Plate: Swap beef for 12 oz mushrooms and 1 can chickpeas; use vegetable stock and a vegetarian curry roux.
- Pressure Cooker: Brown beef and onions on sauté; add broth and seasonings, pressure cook 20 minutes, quick release, add vegetables 3 minutes on high, quick release, then stir in roux on sauté.
Storage & Make-Ahead
Curry keeps 4 days refrigerated in an airtight container; it thickens as it chills—loosen with a splash of water when reheating over low. For best texture, avoid freezing potatoes; if planning to freeze (up to 3 months), cook and freeze the beef and sauce without potatoes and carrots, then add fresh vegetables when reheating. Rice keeps 4 days refrigerated; reheat covered with a sprinkle of water. Mac salad keeps 3 days refrigerated; stir in a spoonful of milk if it thickens too much.
Nutrition (per serving)
Approx. 1120 calories; 41 g protein; 46 g fat; 138 g carbohydrates; 6 g fiber; 1600 mg sodium. Values are estimates and will vary with brands and portion sizes.
