Easy Curry Beef Rice Bowls Recipe - The Woks of Life (2024)

FAQs

What kind of beef should I use for beef curry? ›

Get Chuck Roast instead of Stew Beef

So, for a delicious Japanese curry (and of course any beef stew recipe), I strongly recommend getting chuck roast. For really tender meat, it usually takes two hours.

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

Both stews and curries are slow cooked gravy dishes. The gravy could have meat, vegetables or both as its primary component. It could be argued curries are a subset of stews. But only some stews could be curries.

Waxy potatoes like Yukon gold, white potatoes and russet potatoes are best for curry. However any other kind of potatoes are okay if you cook them just until fork tender so they retain their shape. Avoid using new potatoes.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.

You can use virtually any part of the versatile chicken in curries but for guaranteed juiciness, nothing beats boneless dark meat. Don't overcook it, chicken doesn't need long. Red duck curry is the go to Thai curry when we feel like something special, something exotic.

How do you thicken beef curry sauce? ›

Beef stew meat: Stew meat, often a mix of cuts like chuck and round, provides tenderness and a wonderful ability to absorb flavors, making it an excellent choice for curry.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Next time you're shopping for stew beef, look at your options and see what cuts of meat will work best for your recipe. For example, chuck is a lean and tender cut of beef that works well in stew. However, if you would prefer a thicker and more flavorful stew, short ribs or oxtail may be better choices for you.

Tenderloin Steak

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.

For this red curry beef, we're calling for a chuck roast. It's the same cut of beef you'd use to make pot roast—it is cut from the shoulder of a cow—and we love it because it's inexpensive and, with a little slow cooking, it becomes meaty and tender.