Japanese Beef Curry

Ingredients

• 2 tablespoons curry powder 
• 12 ounce flank steak 
• 3 tablespoons flour all-purpose
• 4 servings kosher salt 
• 2 cups chicken broth low-sodium
• 1 cup peas-carrots mix shopping list frozen
• 4 servings pepper freshly ground
• 1  onion red chopped
• 1 teaspoon sugar 
• 1 large turnip peeled cut into small cubes
• 4 tablespoons butter unsalted
• 12 ounces yukon gold potatoes cut into small cubes

Equipment

• frying pan
• whisk
• pot

Directions

1. Melt 1 tablespoon butter in a large pot over medium-high heat.
2. Add the turnip, potatoes, all but 2 tablespoons of the chopped red onion and a pinch of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 3 minutes; remove to a plate.
3. Melt 2 tablespoons butter in the pot.
4. Sprinkle in the flour and curry powder; cook, stirring, 1 minute. Gradually whisk in the broth until smooth. Return the potato mixture to the pot; add the peas and carrots and the sugar. Bring to a boil, then reduce the heat to medium. Cover and simmer 10 minutes; uncover and simmer 5 more minutes. Season with salt and pepper.
5. Season the steak with salt and pepper. Melt the remaining 1 tablespoon butter in a nonstick skillet over medium-high heat.
6. Add the steak; cook 4 minutes per side.
7. Let rest 5 minutes, then slice against the grain.
8. Serve with the curry and rice. Top with the reserved red onion.
9. Photograph by Justin Walker