1. Cut the sirloin into pieces, soak in cold water for 1 hour, and change the water twice halfway to soak out the blood in the beef. The beef obtained by doing this has no fishy smell and is very fragrant.
2. Put cold water in the pot, add a few slices of ginger, and blanch the beef. Then remove the beef and wash it with warm water to remove scum on the surface.
3. Put half a pot of water in the stockpot, bring to a boil on high heat, add ginger slices and rinsed beef, and simmer for 3 hours (if time is tight, at least 2 hours)
4. Cut garlic into small pieces, shred onion, peel carrots and potatoes and cut into hob pieces
5. Heat the pan over medium heat, pour the oil, add garlic and onion and stir fry when the oil is hot, then add carrots and potatoes and stir fry, finally add the stewed sirloin and stir fry together.
6. Add 50g of curry and ingredients to quickly stir fry, add 100ml of coconut milk to stir-fry the ingredients and curry, add the remaining beef broth from the beef stew (if the soup is not enough), cover the pot and continue to simmer for 1 hour. can.
Tips:For beef to be delicious, it must take time to stew, and the taste will be compromised with a pressure cooker, so it takes an afternoon to cook this dish every time. Curry tends to stick to the pot, so you need to open the lid and stir it from time to time during the last hour of simmering.
