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BEEF STEAK JAPANESE CURRY RICE

4 Servings, 780 Calories/Serving, 30 Minutes

Ingredients
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    500 g Ground beef

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    1 large egg

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    25 g panko crumbs

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    1½ tbsp full cream milk

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    yellow onion

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    ½ tsp five-spiced powder

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    2 tsp sesame oil

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    2 Japanese curry cubes

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    1 large potato

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    4 slices cheddar cheese

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    1 medium carrot

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    1½ cup Japanese white rice grains

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    2 tsp white pepper

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    1 tsp salt

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    Vegetable oil

Dietary warning
Instruction
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1

To cook white rice, wash grains thoroughly before pouring 3
cups water into a stock pot or a rice cooker. If using a stock pot,
bring grains to a boil over medium high heat, and simmer for
30 minutes or until evenly cooked, with a lid on.

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2

Peel skin off yellow onion. Chop them finely.

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3

Marinade ground beef by adding egg, panko crumbs, five
spiced powder, chopped yellow onions, milk, sesame oil,
white pepper

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4

Use a wooden spoon to mix the marinade ingredients till
completely combined. Make 4 beef steak patties, and gently
press each patty with the back of the spoon. Refrigerate for at
least 15 minutes or overnight.

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5

Use a vegetable peeler to remove skin off carrots and potato.
Cut carrots and potato in small chunks.

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6

Heat 1 tbsp oil in the frying pan over medium high heat.
Add potato and carrot chunks and cook for 2 minutes.

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7

Add Japanese curry cubes into the mixture. Pour 450ml
water and bring to boil. Let it boil for 5 minutes.
Stir occasionally to prevent curry from forming into clumps.
Turn down heat to simmer for another 5-7 minutes.

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8

In a separate frying pan, heat 1 tbsp oil medium heat.
Gently lay 2 beef steak patties, cook each side for 6 minutes.
Flip over and put cheedar cheese slices on each patty.
Cook till cheese melts and scoop it up.
Repeat for the remaining patties.

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Divide rice, beef steak patties between four plates.
Stir Japanese curry and drizzle over beef steaks to
serve.