When Sarah and I were in school, weekends sometimes entailed trips to Chinatown (Manhattan, natch) to visit relatives. When we rolled through Chinatown’s main thoroughfares, we always made a trip to Great NY Noodletown for a couple of orders of Beef Curry over rice.
The sauce was deliciously glossy with an intense aromatic curry flavor, and the beef was always perfectly tender, with a few pieces of choice tendon thrown in (hey–you say, “ew,” we say, “more please”). However, that beef curry involves long TLC sessions standing over a bubbling pot or what can be scary run-ins with pressure-cookers–take it from us, we’ve got our own Hong Kong style Beef Curry recipe.
Well, this recipe for Easy Curry Beef Rice Bowls takes that delicious, slow-cooked flavor and distills it into something that is fast, easy, and just as flavorful and comforting. Ground beef cuts the cooking time and keeping things small with diced potatoes ensures you’re feasting on authentic-tasting curry before long.
If you’re already a fan of our Cantonese Beef Rice Bowls, our Gyudon (Japanese Beef & Rice Bowls), or our Bulgogi Bowls, add this one to your repertoire!
You’ll need:
- 3 tablespoons oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 large russet potato, cut into a ½-inch dice
- 1 pound ground beef
- 2 tablespoons curry powder
- 1½ teaspoons turmeric
- ½ teaspoon cumin
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1½ cups beef broth
- 1 tablespoon cornstarch
- 1 cup peas (optional)
In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized.
Add the potatoes.
Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
Add the ground beef, breaking it up with a spatula, and cook the beef until browned.
Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened.
You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!
Add the peas (if using).
Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender.
Spoon over a bed of rice to serve this easy curry beef bowl!
- 3 tablespoons oil
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 large russet potato, cut into a ½-inch dice
- 1 pound ground beef
- 2 tablespoons curry powder
- 1½ teaspoons turmeric
- ½ teaspoon cumin
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1½ cups beef broth
- 1 tablespoon cornstarch
- 1 cup peas (optional)
- In a skillet or wok, heat the oil over medium high heat. Add the onions and garlic and cook until translucent and just slightly caramelized. Add the potatoes. Let cook for 10 minutes, turning the heat down if the potatoes are crisping too much.
- Add the ground beef, breaking it up with a spatula, and cook the beef until browned. Next, add the curry powder, turmeric, cumin, sugar, black pepper, and salt. Stir to combine.
- Make a cornstarch slurry by mixing the beef broth with 1 tablespoon of cornstarch. Add it to the beef mixture and bring to a boil. Simmer for a few minutes until the entire mixture has thickened. You’ll know it’s ready when there’s no more pooling liquid––just a very viscous curry beef!
- Add the peas (if using). Let the entire mixture simmer, covered, for 10-15 minutes, until the potatoes are fork tender. Spoon over a bed of rice to serve!
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Laurie W says
Excited to try this! Do you think substituting chicken broth for the beef broth would significantly change the flavor of the dish?
Kaitlin says
Hi Laurie, nope–that would work fine! :)
Sarah says
Nope, you could totally do that, Laurie!
Monica says
Hi, I love this recipe and have made it to serve over rice as well as in the curry beef puffs. I was wondering if you’ve ever tried making it with the Instant Pot? Or would you please consider the conversion and sharing with us? Thank you!
Kaitlin says
Hi Monica, I haven’t tried it in the Instant Pot, but we’ll add it to our list! :)
Sarah says
Hey Monica, you could probably make this in an instant pot without a problem. I’ve never tried it, but I don’t think it would take longer than 10 minutes on the meat setting. You would need way less beef broth as well. Instead of 1 1/2 cups, try 2/3 cup.
Freda Marie says
This recipe was a good base, but I used ground turkey and it was too bland for my taste. So Freda Marie, add this to your “tried and true” pin with the following modifications:
Add ground meat AFTER all seasonings and diced potatoes are in and cooked together but BEFORE adding the tomatoes.
Add 1 1/2 tsp curry powder
Add 1/2 tsp need bouillon (Better Than Bouillon)
That’s all!
Kaitlin says
Thanks for your add, Freda! Good to know how it works with ground turkey.
Jannilea says
How spicy is this dish? My kids dont like a lot of heat. If I want to make it mild, which spices should I possibly modify? Thanks!
Judy says
Hi Jannilea, curry powder is the only spice that’s a little spicy. Some curry powders are spicier than others. You can start with half the amount and add more as you see fit.
Emily says
Had this for dinner, sooo delicious! I will be making it regularly after this! I used S&B Oriental Curry Powder since that is what I had. I also used chicken broth instead of beef broth. Thank you for the recipe!
Judy says
So glad you had a tasty dinner, Emily!
Angela says
Made this last night, yummy! Only thing is I had veggie broth instead of beef and I think that was the salty, rich flavor I was missing. Still was delicious! I added some carrot and it was an easy, one pan meal!
Sarah says
Nice! Glad you enjoyed it Angela!
Sandra Kowalchuk says
I love your web site and the recipes. I have been trying to learn to cook a variety of asian cuisines and dishes. Your website is fantastic. So many excellent recipes that replicate standard dishes beautifully. Also fantastic fusion cuisine.
Can’t say enough good. Going to make this curry beef dish tonight for a quick/delicious weekday meal. Thanks for your good work!!!
Kaitlin says
Hi Sandra, thank you for the kind words! Hope you enjoyed the curry beef :)
Donna says
I have red curry paste; will it work with this recipe?
Bill says
Hi Donna, I bet it would work, but it will obviously taste different. I believe in trying new variations with what you have in the pantry even though it doesn’t always work out. So I say go for it!
Sarah says
Hey Donna, you could certainly use red curry paste, but it will have a totally different taste. It’s very different from regular curry powder.
Jeanne Morton says
This was delicious! I’m a Texan living in Singapore for 4 years so far. Chinese, Malaysian and Indian food big here. Love this curry. Will make again and again!!! Thank you!!!
Sarah says
You’re welcome, Jeanne!
Nicole Evon says
This was delicious!! I used ground turkey because I’m not into red meat. Topped it with some cilantro, mint & shredded purple cabbage. My husband loved it too. This is going into our easy weeknight dinner rotation. Thank you for sharing!
Judy says
So glad that you guys enjoyed it!
Crystal says
This recipe looks so delicious, but I’m curious if there’s a way to incorporate coconut milk into it, any suggestions??
Kaitlin says
Hi Crystal, amazing idea! You could add coconut right before you add in the cornstarch slurry. Good luck! :)
Jeff says
Good looking recipe, can’t wait to try. Do you have any suggestions for a potato substitute to make it lower carb? Sweet potato or turnip, maybe?
Judy says
Hi Jeff, you can replace the potatoes with japanese yams. I think sweet potatoes might be too sweet.
Kelly says
Made this 2 times now. Fast, easy, cheap and tasty.
Kaitlin says
Hey Kelly, glad you’re enjoying it! Fast, easy, cheap, and tasty are all key in my book. :)
Michelle says
Can I sub for ground chicken?
Kaitlin says
Yes!
Frank says
Thanks for this… was great and since it resembled the inside of beef samosas so much , once i finished making the curry i decided to make a dough and make samosas with a bit of the curry. Great!
Kaitlin says
Hey Frank, awesome idea! Glad you enjoyed both variations :)
Chris23235 says
I tried this last week and it was delicious. It definitely tasted like a Curry that was allowed to cook much longer then it actually did. A great recipe, many thanks, I see me cooking this quite regulary, as I am addicted to every kind of Curry.
Kaitlin says
Hi Chris, yes! We are curry addicts as well, so any shortcut is always much appreciated :)
Diane Au says
I made this for dinner and it was very tasty. Thi is a great quick meal for weeknights.
Kaitlin says
Wonderful! Totally what it’s meant to be :)
Christina says
These look so delicious! I love your photos!
Kaitlin says
Thanks, Christina!
Ginny says
Yum, this was quick,easy, tasty and everyone loved it! What more could you ask for???? Luckily I doubled the recipe so kids can have lunch tomorrow.
Kaitlin says
Awesome, Ginny! So glad you and your family enjoyed it :)
Rie says
This looks like comfort in a bowl!!! Will be making this for sure (definitely in the cooler weather). Thanks.
The Pontificator says
Looks to be another winner. TWoL FTW!!!
Kaitlin says
Thanks both! :)
Judy says
Sounds great, Rie!