Curry Potato Beef Brisket
1.
Cut the sirloin into uniform pieces. Add clean water to the pot, then add green onions, ginger, cooking wine, add the sirloin, and scoop it up after it is cooked.
2.
Wash the pot, add water, green onions, ginger, and cooking wine, and cook the sirloin until tender.
3.
Peel the potatoes and cut them into chunks similar to sirloin
Put oil in the pan, cook until 7 minutes hot, add the potato pieces and fry until golden brown.
The fried potatoes are steamed in a steamer, but they should not be softened. Why not just steam it? Fried potatoes can prevent moisture loss
4.
Cut the bell peppers and onions into chunks about the size of sirloin
Pour oil in the pan, stir fry the ginger, garlic, onion, and colored peppers together until the skin is slightly yellowed, and when the aroma slowly diffuses, sprinkle a little cooking wine
5.
Put the cooked sirloin into the pot and stir fry
6.
Add the steamed potatoes and curry cubes and stir together
7.
Stir and fry the curry evenly, then add water to cover the ingredients in the pot. Cover the lid and simmer for a while.
8.
Add the coconut milk powder to warm water to bring it to the boil, then pour it into the pot and stir while pouring. Add a little more salt at the end.
9.
After the fire becomes thick and the juice becomes thick, you can be done~ Get out of the pot.
Tips:
Finally, when the sirloin, curry and potatoes are stir-fried together, the potatoes are put in at the end, because the potatoes are easy to be overripe and incomplete.
Coconut milk plays a finishing touch in this dish. If you don’t put it down, you will always feel that the taste is a bit different from the taste of Thailand. That's right! It is the effect of coconut milk!
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