Curry Potato Bibimbap

Name: Curry Potato Bibimbap
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 270g Beef Brisket; 2 pcs potato; 1 carrot; 200g Rice; 3 tablespoons Vegetable oil; 1 teaspoon salt; 1 can Coconut milk; 3 pieces curry; 3 pieces Shallots; 3 slices ginger; 1 tbsp Cooking Wine; Some water; Some sesame

by White~Mist (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Curry sirloin can be said to be a very classic curry dish. It is not difficult to make this super meal. If you master a few points, everyone can cook a delicious curry dish. First of all, the beef should be blanched and simmered for two hours on a slow fire, so that it is rotten and not broken, so that it can fully absorb the curry flavor and taste good. Coconut milk can reduce the irritation of curry, and at the same time stimulate the aroma of curry more fully, making the taste more fragrant and smooth. It is a perfect match with white rice. Those who like curry bibimbap are worth a try.

Curry Potato Bibimbap

1. Wash the sirloin, cut into pieces, blanch in water, add sliced ginger, cooking wine and green onions, simmer for 1 1/2 to 2 hours, and finally add a little salt to taste

2. Prepare the main ingredients

3. Put vegetable oil in the pot and stir-fry potatoes and carrots at high oil temperature

4. Add the sirloin and continue to stir fry

5. Pour in coconut milk, the amount should be just over the ingredients

6. Add the curry cubes, boil on high heat and then turn to medium-low heat and cook until the potatoes are soft

7. The soup becomes thicker, and the soup can be thickened

8. Put the white rice into the love bowl, upside down in the basin

9. Put curry potato sirloin on the side and sprinkle some black sesame on the rice.

Tips:
There is salt in the curry cubes, so there is no need to add salt. If you don’t like coconut milk, you can use a clear broth of boiled beef instead of coconut milk.