Recipe of the Day. Week No. 69 // Anime Curry Beef

I learned about this recipe from an anime, specifically by watching an anime character watch an afternoon show for housewives in Japan. It wasn't too complicated to grasp.

Revitalizing curry with sliced beef and summer vegetables.

The host was introducing a simple dish featuring summer vegetables. I imagine the Japanese are quite particular about this; they are very supportive and proud of their local produce.

For me in Malaysia, I don't really pay attention to seasonal produce since it's summer all year long and I eat according to my appetite.

We have choices between different producers here. I'd usually pick the nicest-looking ones with minimal blemishes, also considering the price.

Back to the TV show in the anime, it was a curry beef dish. The details weren't super precise, so I had to guess some parts, and I also adapted it based on what I had in the fridge.

The ingredients shown were capsicum, tomato, onion, beef, and curry powder.

Ingredients:
Beef ( suitable for stir-frying)
Purple capsicum
Green chili
Red chili
Onion
Garlic
Carrot
Soy sauce (shoyu)
Black pepper
Curry powder (approximately 1/2 tablespoon, or to taste)
Chicken consommé
Mirin
Cooking sake (as an alternative to red wine vinegar)
Rice (for serving)

Optional: Other leftover vegetables (e.g., cuts from vegetable carving/decorating, vegetables for miso soup)

My Cooking Process:

The beef needed to be soaked in ice-cold water to remove the blood.

So, I chopped up everything to size. The carrot was cut in rangiri style because I feel that more flavor can adhere to the multiple surfaces rather than just the front and back if I were to simply slice them.

I then browned the beef, which had been marinated with soy sauce (shoyu) and black pepper, on high heat just to sear the surface. Once browned on the outside, removed it from heat and making sure to reserve any beef juice that had flowed out; this would be added in later.

Next, I stir-fried all the chopped vegetables before adding the beef back in with chicken consommé, mirin, sake, and half a tablespoon of curry powder. It was just a quick stir-fry to maintain the good texture of the beef and the crunchiness of the vegetables and it's ready to be served.

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It was surprisingly nice for such a simple dish that goes perfectly with rice. I also think it's a great alternative for using up leftover vegetables in the fridge.

I usually save all the cuts from my vegetable carving/decorating or just vegetables for miso soup, so now I have another tasty option!

I think this is easily adaptable by anyone, anywhere.

©Britt H.

Thank you for reading this.

I'm inviting @wakeupkitty @avalanch @xiao-aine to participate in this too.

More about me: My Introductory Post for Achievement 1.

Notes: It took me some time to get this right. I was previously told to re-read the contest rules, and even though I had read them many times, I still didn't understand the exact issue until our kind @crismenia explained it to me.

I had participated in the wrong contest; it should have been for a recipe, but I posted it for a daily menu. You are a lifesaver, @crismenia! Thank you so much!

Wishing everyone a pleasant week and happy cooking!