Japanese-style beef curry built on slow-braised chuck that simmers overnight until the meat is fall-apart tender. The sauce gets its depth from sautéed onion, garlic, ginger paste, and grated carrot, finished with soy sauce and apple purée for a subtle sweetness. Fried cauliflower rice tossed with sesame oil and soy keeps it keto-friendly, while a bright chimichurri dressing made with fresh parsley and oregano cuts through the richness. A satisfying, full-flavoured plate that fits right into your week.

Beef chuck, green beans, carrots, cauliflower, green peas, green onion, yellow onion, apple puree, soy sauce, olive oil, sesame oil, sunflower oil, fresh garlic, fresh ginger, fresh thyme, fresh parsley, dried oregano, curry powder, red chili flakes, black pepper, white vinegar, corn starch, kosher salt.

Wheat, soy, sesame, sulphites.