Korean Curry Rice

Ingredients

• 8 ounces beef (or pork or chicken)
• 1 medium onion
• 1 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• 2 medium potatoes
• 1 large carrot
• 4 caps white mushrooms - optional
• 1/2 green bell pepper - optional
• 1/2 package of instant curry roux (use a couple more cubes for a thicker sauce)
• 4 cups water (or low sodium chicken broth)
• 4 servings of cooked rice

Instructions

1. 1

   Cut the meat into small bite size pieces. Lightly sprinkle with salt and pepper. Dice the onion, and cut the other vegetables into bite size chunks.

2. 2

   Heat a large pot with a tablespoon of oil. Add the onion, and stir-fry until it turns translucent and light brown.

3. 3

   Add the meat, garlic and ginger, and cook until the meat is no longer pink.

4. 4

   Add the remaining vegetables and stir fry until potatoes turn translucent and partially cooked.

5. 5

   Pour the water (or chicken broth) into the pot. Bring it to a boil, and continue to boil for about 10 minutes until the meat becomes tender.

6. 6

   Break up the curry roux into small cubes. Drop them in, and stir well to dissolve.

7. 7

   Reduce the heat to medium low, and gently boil until the sauce is thickened. Serve over steamed rice. Add more water if too thick.