📝 Instructions
= Recipe
1. Heat a large skillet over medium-high. Add the 2 tbsp oil (sunflower, safflower, or canola) and when it shimmers, add the 1 lb ground beef, a generous pinch of salt and a couple pinches of ground pepper. Using a spatula, break up the beef and spread it into one layer on the skillet. Let cook undisturbed until browned on the bottom, about 3 minutes.
2. Stir and push the beef to one side of the skillet, add the 1 large yellow onion (chopped) to the other side and season the onion lightly with salt. Let cook, stirring occasionally, about 2 minutes. Add the 1 clove garlic (minced) and 1 inch piece fresh ginger (peeled and minced), stir all the ingredients to combine and continue to cook about 3 minutes more.
3. Stir in the 1 large carrot (peeled and chopped into ⅓-inch pieces) and 1 large russet potato (peeled and chopped into ½-inch pieces) and cook until the edges begin to soften, about 4 minutes.
4. Add the 3.2 oz Japanese curry roux bricks (preferably medium-hot S&B Golden Curry) and 2 cups water and stir, breaking up the bricks until they melt into a sauce and start bubbling. Cover, lower heat to low and let simmer, stirring occasionally, until the liquid has reduced into a rich, viscous sauce, about 15 minutes. If the sauce has reduced to the point of drying at the bottom of the skillet, gradually add up to ½ cup more water, a few tablespoons at a time, to reach the desired consistency. (Sauce should be glossy and saucy, not gloopy or congealed.)
5. Add 0.75 cup frozen peas and cook until bright green, 3 minutes to 5 minutes.
6. Serve over cooked rice, udon, or lo mein noodles. Leftovers will keep refrigerated for up to 3 days.
