Serious Eats Japanese Curry Grain With Hanger Steak Recipe Studying Options: Cooking Mode
Ingredients
- two tablespoons canola oil
- 1 pound hanger, skirt, or flank steak, reduce 1/2-inch thick slices
- 2 medium carrots, peeled, ends trimmed, reduce 1/2-inch chunks
- 2 medium onions, roughly chopped
- 3 garlic clove cloves, thinly sliced
- 1-inch piece ginger root, peeled and thinly sliced
- 2 scallions, ends trimmed, thinly sliced
- 4 cups homemade or store-bought low sodium chicken stock
- 1 (3.5 ounce) package of spicy Japanese curry
- 2 Yukon Gold taters, peeled (optional), reduce 3/4-inch chunks
- 1 apple, peeled, cored, and chopped
- 1/2 cup frozen peas
- 4 cups cooked grain
Directions
Heat oil inside a Nederlander oven over medium-high temperature until shimmering. Season beef with salt, add as numerous slices and so will easily fit in one layer, and prepare, turning from time to time, until browned on every side, about a few minutes. Remove having a slotted spoon and hang aside. Repeat with remaining beef. Remove basically two tablespoons of oil.
Add carrots and onions to Nederlander oven, and prepare, stirring, until onion is soft and beginning to brown, three to five minutes. Stir in garlic clove, ginger root, and scallions, and prepare until aromatic, thirty seconds to at least one minute.
Add stock and produce to some simmer over high temperature. Add curry paste, taters, and apple. Continue simmering, stirring from time to time, until taters are tender, about half an hour. Add peas and beef to curry and prepare until warmed through. Serve immediately with grain.
