Katsu Beef & Easy Prep Veggie Curry
with Basmati Rice- Gluten
- Sesame
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This rich, golden curry with succulent beef and a rainbow of veggies comes together in four surprising simple steps. Soak up the creamy, sweet sauce with some fluffy rice for a dinner that's sure to satisfy!
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1 packet
beef strips
1 packet
Broccoli & Carrot Mix
1 packet
Trimmed Green Beans
1 sachet
sweet soy seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
katsu paste
1 packet
coconut milk
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Rinse and drain white rice. • Add the water to a medium saucepan and bring to the boil. • Add white rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• 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.
• Divide rice between bowls. Top with Japanese beef and veggie curry to serve. Enjoy!
