Cook the rice: Rinse rice under cold water until water runs clear. In a rice cooker or pot, combine rice with water. Cook until fluffy and set aside.
Heat oil in a large pot over medium-high heat. Working in batches, brown the beef on all sides until golden. Remove and set aside.
In the same pot, sauté the chopped onion, garlic, and ginger until fragrant, about 2-3 minutes.
Return the beef to the pot. Pour in the beef stock or water and add salt. Bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
Add the potatoes and carrots. Simmer for another 10-12 minutes until vegetables are tender.
Turn off heat. Break the curry roux blocks into small pieces and add to the pot, stirring constantly until completely dissolved and the sauce thickens. Do not boil.
Stir in the soy sauce and sugar. Taste and adjust seasoning as needed.
To serve: Place a generous portion of steamed rice in the center of each bowl or plate. Ladle the curry sauce with beef and vegetables over the rice.
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