Curry Beef Brisket Rice
by Little baby
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare ingredients, one carrot, one onion, two ordinary potatoes, peel and slice.
2. Add ginger slices and cooking wine to blanch the sirloin. After the foam comes out, wash it off. Transfer to a pressure cooker and boil for two hours until the sirloin is simmered.
3. Heat oil in a wok. After the oil is boiled, add sliced onions and stir-fry. When the onions are soft, add potatoes and carrots. At the same time, pour in the braised sirloin and sirloin soup. Be careful not to overwhelm the potatoes and carrots. After the potatoes and carrots are soft, add 70g of curry, stir in the pot with chopsticks to separate the curry evenly, and then turn off the heat.
4. Cook the rice in the rice cooker in advance, place it on the plate in a bowl, sprinkle some black sesame seeds evenly, and then put the curry sirloin on the plate. You can enjoy the fragrant curry sirloin rice.
Tips:If the curry is too thick and too thick, add a little boiling water to dissolve the overly thick curry. Be sure to stir constantly after adding the curry, otherwise it will stick to the pan.
