1. Prepare materials
2. Beef slices in reverse pattern, add appropriate amount of onion, ginger, pepper, oily, dark soy sauce and simmer for 15 minutes
3. Add egg white, appropriate amount of starch, and a spoonful of oil to the simmered beef~
4. Diced carrots and potatoes~
5. Put the oil in the pot to heat up, add the diced carrots and stir fry~
6. Add diced potatoes and stir fry, add a small amount of salt and soy sauce and stir-fry until raw, and serve~
7. Stir-fry beef slices in a hot pan with cold oil, add appropriate amount of peppercorns, fry until the color darkens, set aside
8. Put in the fried potatoes and carrots, pour in hot water and let the vegetables boil~
9. Bring to a boil and turn to medium heat. Put three curry cubes. Because there is salt in the curry cubes, the beef does not need to be salted. You can add or subtract curry cubes based on your own taste~
10. Cook until the soup is thick and thick, but don’t cook too dry, the curry soup bibimbap is very fragrant, and my daughter has to pour a bit of juice every time~
Tips:Beef must be cut against the grain, not too thick. The egg white and starch are added to make it more tender. Put a small amount of salt on potatoes and carrots, because the curry cubes are very strong~
