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.
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.
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!
- 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
- Warm cooked rice
- Hot spring, poached, fried, soft boiled or scrambled egg
- Dried or fresh parsley
- 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