Stewed Beef with Carrots and Potatoes

Stewed Beef with Carrots and Potatoes

1. Ingredients: beef, potatoes, carrots, onions, Zhu Hou sauce. It would be better to use sirloin. I didn’t buy sirloin that day, so I could only use beef.

2. Cut beef into pieces, add appropriate amount of cooking wine, sesame oil, oyster sauce, soy sauce, thirteen incense and a few drops of rice vinegar and beef, mix well and marinate. In the space where the beef is marinated, peel and cut the potatoes, cut the onions, and cut the carrots.

3. Add oil to the pan, heat it, put ginger slices, pour in the marinated beef cubes and stir fry.

4. Stir-fry the beef until there is no blood, then pour the cut carrots, potatoes, and onions into the pot and stir-fry with the beef.

5. Stir-fry for a while, then pour in the right amount of water, just overwhelming.

6. Bring to a high heat, cover and turn to medium-low heat and simmer for about 15 minutes, add 3 spoons of pilaf sauce, cover and turn to low heat, then simmer. The amount of sauce depends on personal preference.

7. After adding the sauce, turn it occasionally to prevent it from sticking. Turn off the heat before you see that the sauce is almost dry.

8. If you like more sauce, use a little more water when adding water. The softness of the potatoes and the sweetness of the carrots and onions are absorbed by the beef cubes. It is simple to like.