Beef Curry Rice
1.
Wash the carrots and onions and cut into cubes for later use.
2.
Peel the potatoes and cut them into cubes. Rinse the starch on the surface and soak them in clean water.
3.
Rinse the beef and cut into cubes.
4.
Add the right amount of water to the pot and put the beef in the blanching water. At the same time, add the ginger slices. Remove the blanched beef in dry water for later use.
5.
Heat the pot and add olive oil.
6.
Add the onion and saute until fragrant.
7.
Add the beef and stir fry for a while.
8.
Add an appropriate amount of boiling water to boil.
9.
Turn to low heat and put in curry cubes to melt slowly.
10.
When the curry cubes are melted, a layer of froth will appear on the top of the hot pot, so the froth will be skimmed off.
11.
Skim the foam and simmer over medium-low heat until the beef is well cooked (about half an hour)
12.
Use the curry time to boil the rice.
13.
Thirty minutes passed very quickly. At this time, put potatoes, carrots, and some salt in a pot and cook until the vegetables are soft and rotten.
14.
Take a bowl full of rice and use a spoon to press the rice upside down on the plate, pour the curry on the rice and enjoy the food!
Tips:
1. The best choice for beef is beef tenderloin, which is tender and saves time. 2. There is a salty taste in the curry cubes. You can eat lightly without salt. 3. If there is no olive oil, you can use other cooking oil instead.
