Hayashi Ground Beef (Dry)
A delicious 'no sauce' take on the classic hayashi curry.
- Prep time
- 10 min
- Cook time
- 16 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 carrot (peeled and diced into small cubes)
- 1 medium onion
- 1 tablespoon canola oil
- 150 grams lean ground beef
- 1 teaspoon corn starch
- 1 cup beef broth
- 2 tablespoon ketchup
- 1 tablespoon sake
- 1 tablespoon worcestershire sauce
- 1 boiled egg
Instructions
- 1
Slice onion half. One half will be for frying, the other will go in with the dry curry.
- 2
Slice one half into thin half moons. Finely chop the other one.
- 3
Boil egg and cut into small pieces or mash with a fork. Season well with salt and pepper.
- 4
Heat oil and add onions and carrots. Cook for 3 minutes.
- 5
Sprinkle corn starch on top of ground beef and add to the vegetables. Add 1/4 cup beef broth and break the ground beef while stirring. Cook for 3 minutes or until the beef has cooked through.
- 6
Add beef broth, ketchup, sake and worcestershire sauce. Mix well and cook for 10 minutes or until all the liquid has evaporated. Season with salt and pepper.
- 7
Fry onions in a separate pan until crispy. (with some oil)
- 8
Put rice on a plate, top with curry, eggs and fried onions.