Finely chop the konjac, place it in a tray, cover with plastic wrap, freeze for 1 day, then thaw and squeeze out excess water.

Mince the onion and carrot.

Heat salad oil in a pot, add ground beef, grated garlic, and grated ginger. Stir-fry over medium heat until the meat changes color.

Add onion and carrot, and stir-fry until the onion becomes translucent. Add the konjac and continue stir-frying.

Add diced tomatoes, consomme, and water. Simmer until the liquid reduces by half.

Turn off the heat, add curry roux, and stir until dissolved. Reheat to thicken the curry, then add soy sauce and mix well.