Japanese Ground Beef Curry

• 2 tablespoons sunflower, safflower or canola oil
• 1 pound ground beef

Salt and pepper

• 1 large yellow onion, chopped
• 1 large garlic clove, minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1 large carrot, peeled and chopped into ⅓-inch pieces
• 1 large russet potato, peeled and chopped into ½-inch pieces
• 1 (3.2-ounce) package Japanese curry roux bricks (preferably medium-hot S&B Golden Curry)
• ¾ cup frozen peas
• Cooked rice, udon or lo mein noodles, for serving

1. Heat a large skillet over medium-high. Add the oil and when it shimmers, add the ground beef, a generous pinch of salt and a couple pinches of ground pepper. Using a spatula, break up the beef and spread it into one layer on the skillet. Let cook undisturbed, until browned on the bottom, about 3 minutes.
2. Stir and push the beef to one side of the skillet, add the onion to the other side and season the onion lightly with salt. Let cook, stirring occasionally, about 2 minutes. Add the garlic and ginger, stir all the ingredients to combine and continue to cook, about 3 minutes more.
3. Stir in the carrots and potato and cook until the edges begin to soften, about 4 minutes.
4. Add the roux bricks and 2 cups of water and stir, breaking up the bricks until they melt into a sauce and start bubbling. Cover, lower heat to low and let simmer, stirring occasionally until the liquid has reduced into a rich, viscous sauce, about 15 minutes. If the sauce has reduced to the point of drying at the bottom of the skillet, gradually add up to ½ cup water, a few tablespoons at a time, to reach the desired consistency. (Sauce should be glossy and saucy, not gloopy or congealed.)
5. Add peas and cook until bright green, 3 to 5 minutes.
6. Serve over cooked rice, udon or lo mein noodles. Any curry leftovers will keep, refrigerated, for up to 3 days.