EASY Ground Beef Curry Recipe!
This easy & quick curry recipe will make you a weeknight dinner queen!
Everyone will love this curry for the thick, saucy curry that is packed with flavors!
I loved eating curry with rice (any rice through- short, medium, long, jasmine, basmati, wild & more), but this ground beef curry will be excellent tossed in noodles! I will love to throw in spaghetti as I would do with ragu sauce!
Also, I love putting egg on curry (or just on everything, literally. lol), so I decided to put hot spring egg- onsen tamago. The egg is cooked in low-temperature water (hot spring water temperature, typically 70°C/168°F).
I explained the details of how to do the hot spring egg on my scallion noodle recipe, so check out the link down below!
It almost looks like cream sauce on top of the curry. Love the taste & unique elegant look of hot spring egg!
Alrighty, are you ready to start making ground beef curry? Let’s get started!
First, we need to chop all the veggies super fine.
For this recipe, you will need 5 to 7 cloves garlic, 2 oz ginger (you can use ginger powder, but I much prefer fresh ginger roots for all of my recipes), 1 medium size onion (yellow, white, red, or sweet. Any onion will do) and 1 medium-size carrot. When I chop carrot this fine, I like to use my julienne cuter.
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Heat a wok or a thick bottom pot over medium heat, add 2 tbsp cooking oil. Add 12 oz of ground beef and breakdown into small pieces. This is an essential step because you want the beef to be the same size as the vegetables.
I used super-lean ground beef, so I had to add some cooking oil.
Of course, you can use other ground meat of your choice for this recipe. Ground pork, chicken, turkey, lamb or even plant-based meat / crumbled tofu will do the job!
Cook 3 to 4 minutes or until fully cooked.
Add chopped garlic, ginger, carrot and onion. Stir fry with beef until you can smell the aroma, about 3 to 4 minutes.
Pour 1 1/2 cup water and chicken stock, bring it to boil.
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When it’s boiling, add 4 oz curry sauce block, 3 tbsp ketchup, and 1 tbsp Worcestershire sauce. Stir to combine all sauces with liquid. Bring it to a light simmer and keep simmering for 3 to 5 minutes.
I like to use Vermont curry, but you can use any curry sauce mixture. You can’t use curry powder, though, because this curry sauce mixture has more flavors and thickens up the sauce. So please find either Korean or Japanese brand curry sauce powder/block.
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Curry is ready, so you can serve on top of warm cooked rice as I did or toss in noodles. Super yum! If you want to, you can top it with any style of egg you prefer, I topped with hot spring egg. Garnish with dried or fresh parsley, and it’s done!
Enjoy!
Ground Beef Curry
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
For Curry
- 2 tbsp cooking oil
- 12 oz ground beef, pork, chicken, lamb or impossible meat
- 5 to 7 cloves garlic, finely chopped
- 2 oz ginger, finely chopped
- 1 medium size carrot, finely chopped (approximately 1/2 cup)
- 1 medium size onion, finely chopped (approximately 1 1/2 cup)
- 1 cup chicken stock
- 4 oz curry sauce block (I like Vermont brand)
- 3 tbsp ketchup
- 1 tbsp worcestershire sauce
To Serve
- Warm cooked rice
- Hot spring, poached, fried, soft boiled or scrambled egg
- Dried or fresh parsley
Instructions
- Heat a wok or a thick bottom pot over medium heat, add cooking oil. Add ground beef and breakdown into small pieces. Cook 3 to 4 minutes or until fully cooked.
- Add chopped garlic, ginger, carrot and onion. Stir fry with beef until you can smell aroma, about 3 to 4 minutes. Pour 1 1/2 cup water and chicken stock, bring it to boil. When it’s boiling, add curry sauce block, ketchup and worcestershire sauce. Stir to combine all sauces with liquid. Bring it to light simmer and keep simmering 3 to 5 minutes.
- Curry is ready, so you can serve on top of warm cooked rice as I did or toss in noodles, super yum! If you want to, you can top it with any style of egg you prefer, I topped with hot spring egg. Garnish with dried or fresh parsley and it’s done! Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
17 comments
This recipe is one of my favourites for any time. It is very easy to make and yet healthy. For years, I have been making this meal using the recipe provided by another famous Asian chef, Namiko.
I like your recipe and the next I make beef curry, I will be using this recipe recipe.
Thank you for all the lovely recipe you publish.
Can I use Japanese worcestershire sauce in place of the American one?
Yes, that should be fine!
If you made with noodles (which sounds amazing), which would you use and how would you serve?
You could use any type of noodle you prefer and just serve as you would with rice!
We don’t seem to have a “curry block”, will using any curry do but 4 oz?
This was one of the most satisfying home cooked meals I had in awhile. I’ve been eating Japanese curry all my life, and never thought to use ground beef. The addition of the ketchup and Worcestershire sauce makes it familiar, but unique. This recipe is a keeper. Thank you?
Yay! So glad I could help out!
This is BOMB-A-LICIOUS. I used the Vermont Mild Curry block. The only change I made was that I reduced the liquid to 1 cup in order to make it a little thicker. Only downside is that I did not have any eggs to put on top. Probably would have made it out of this world delicious. Thank you for all you do for us. My wife and I enjoy trying out your recipes. Haven’t had one disappoint us yet.
So glad I could help!
Very tasty! My husband liked it more than regular Japanese curry!
I’ve made this recipe twice now and both times, it’s AMAZING! The first time I had venison and it gave it a unique taste and this last time was beef. Can’t express enough how delicious it is.
How spicy is it if you follow the recipe? (Scale of 1-5, 5 being the hottest) I saw you used HOT level Vermont Curry. I do like my curry to have a bit of a kick to it, so wondering if ill need to add extra spiciness to it or if this one meets the spice demand.
I’ve made this four or five times now and it’s so good! I also tried putting the ketchup and worstershire sauce in with a batch of regular curry and liked it a lot, too.
Where did you get that carrot peeler? Thank you in advance
This was SO good, thank you for this recipe! I just put all the vegetables in the food processor since I’m lazy. Also, didn’t have chicken stock on hand so I used all water with 1 tsp Knorr chicken bouillon powder. This is a new family favorite, Four Stars!!!!
So soooooo good!! Comforting and healthy all in one 🙂