Japanese Beef & Veggie Curry
with Rice & Everything Garnish
- Celery
- Mustard
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
250 g
Beef Strips
1 packet
Trimmed Green Beans
1 packet
Broccoli & Carrot Mix
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, broccoli & carrot mix and corn, tossing, in batches until browned and cooked through, 2-3 minutes. Transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Reduce heat to medium, add sweet soy seasoning, and cook, until fragrant, 1 minute. • Stir in katsu paste, the brown sugar and coconut milk, cook until slightly reduced, 2 minutes. • Remove pan from heat and add baby spinach leaves, stirring, until wilted.
• Divide rice between bowls. Top with Japanese beef and veggie curry to serve. Enjoy!
