Japanese Beef Curry

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.