JAPANESE BEEF CURRY

Japanese Beef Curry image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons unsalted butter
1 large turnip, peeled and cut into small cubes
2 Yukon gold potatoes (about 12 ounces), cut into small cubes
1 red onion, chopped
Kosher salt
3 tablespoons all-purpose flour
2 tablespoons curry powder
2 cups low-sodium chicken broth
1 cup frozen peas and carrots
1 cup frozen peas and carrots
1 teaspoon sugar
Freshly ground pepper
1 12-ounce flank steak
Cooked white or brown rice, for serving (optional)

Steps:

Melt 1 tablespoon butter in a large pot over medium-high heat. Add the turnip, potatoes, all but 2 tablespoons of the chopped red onion and a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes; remove to a plate.
Melt 2 tablespoons butter in the pot. Sprinkle in the flour and curry powder; cook, stirring, 1 minute. Gradually whisk in the broth until smooth. Return the potato mixture to the pot; add the peas and carrots and the sugar. Bring to a boil, then reduce the heat to medium. Cover and simmer 10 minutes; uncover and simmer 5 more minutes. Season with salt and pepper.
Season the steak with salt and pepper. Melt the remaining 1 tablespoon butter in a nonstick skillet over medium-high heat. Add the steak; cook 4 minutes per side. Let rest 5 minutes, then slice against the grain. Serve with the curry and rice. Top with the reserved red onion.

Nutrition Facts : Calories 493 calorie, Fat 19 grams, SaturatedFat 10 grams, Cholesterol 75 milligrams, Sodium 166 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 27 grams