Kuaishou Curry Tomato Beef Rice

by Little Lotus in the Wind

5.0 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

2

My daughter likes red hot beef rice very much. She is usually tight during working hours and doesn’t have the time to stew with raw beef. So I took advantage of the weekend to stew a pot of beef in small packages and freeze it in the refrigerator. When I eat it, I defrost it and add a little. Beef broth, tomatoes, and curry are simmered until the tomatoes are thoroughly rotten, and the soup is thick. It is very convenient and quick. You can also try it.

Ingredients

150g Stewed Beef
2 pcs Tomato
2 tablespoons Cooking Oil
1 stage Shallot

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2 tablets Ginger

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a little Curry
Some Rice
2 tablespoons Plain Water

Kuaishou Curry Tomato Beef Rice

1. Cut the stewed beef into pieces of appropriate size, slice the green onion, shred the ginger, wash the tomatoes and cut into pieces for later use.

2. Put two spoons of vegetable oil in the pot, heat up and pour in the diced green onion and ginger to burst the fragrance.

3. Pour the beef cubes and stir fry.

4. Add a little beef marinade, add tomatoes, and simmer for about 5 minutes.

5. Add curry and salt to taste before starting the pan, and thicken the syrup over high heat.

6. The cooked rice is put into the new mold and buckled in the plate.

7. Just top it with tomatoes and beef.

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