Beef Curry Rice


Bell pepper-haters, raise your hands!!

Did you know that the bell pepper is a top source of vitamin C? It also contains vitamin A, B vitamins, lycopene, and β-carotene. Among the bell peppers, red bell peppers contain the most ascorbic acid and a higher level of free radical scavenging activity. Eating bell peppers, raw or lightly sautéed, a few times each week is great for your health. I prefer eating them cooked because when bell peppers are cooked, it intensifies natural sugar – it will bring whole new depth of flavor. If you are not a fan of bell peppers, try making this beef curry rice. The combination of onions and bell peppers goes really well with beef and curry sauce.

Without doubt, you will make it again.




  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 5 garlic cloves
  • 1 lb beef sirloin, cut into 2/1 inch cube
  • 1 tablespoons canola oil
  • 4-5 cups water
  • 4 (4.2 oz) Japanese curry roux
  • 2 tablespoons plain yogurt
  • White rice


  1. Chop the vegetables into bite size.
  2. Cut the beef into 1/2 inch cube
  3. Heat the oil in a large saucepan or a pot over medium low heat and add the vegetables. Sauté for about 5 minutes over medium low heat.
  4. Add garlic and beef, cook for 3 minute or till the color begins to turn brown.
  5. Add water and bring it to a boil.
  6. Chop curry roux and add it to the pot. Mix well.
  7. Turn off the heat, add plain yogurt, and stir.
  8. Pour the curry sauce on warm rice and serve.

Note : Adjust the amount of curry roux according to your desired consistency.

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