Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.

Beef

Pat beef cubes dry with paper towels. In a bowl toss beef with 1 tbs soy sauce, 1 tsp cornstarch and 1/4 tsp black pepper until evenly coated; let rest 5 minutes.

Heat 1 tbs vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.

Add beef in a single layer (work in batches if necessary) and sear without moving for 1–2 minutes, then stir and cook until browned on all sides but not cooked through, about 2–3 more minutes. Remove beef to a plate and set aside.

Curry Sauce

In the same pan reduce heat to medium and add 1 tbs butter. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and starting to brown, about 6 minutes.

Add the minced garlic and ginger and cook 30–45 seconds until fragrant.

Stir in the curry powder and tomato paste and cook 1 minute to bloom the spices.

Add the diced potato and carrot, then pour in 2 cups beef broth. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.

Return the seared beef with any accumulated juices to the pan. Add 1 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Cover partially and simmer gently until the vegetables are tender and beef is cooked through, about 12–15 minutes (longer if using tougher cuts).

If you prefer a thicker sauce, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly stir the slurry into the simmering sauce and cook 1–2 minutes until thickened.

Taste and adjust seasoning with additional salt, pepper or sugar if desired.

To Finish / Serve

Spoon rice onto plates or bowls. Ladle beef curry over the rice so the sauce soaks into the rice.

Garnish with chopped scallions or parsley and serve with pickled ginger or pickles on the side if using.