Curry Beef Rice

Method: 2 potatoes, 2 carrots, half onion, 2 green peppers, 2/3 piece of curry (about 80 grams), appropriate amount of beef stew. Peel potatoes and carrots, wash and cut into small pieces. Wash and shred onions. Remove the stems and seeds from the green peppers, wash them and break them into small pieces with your hands. Cut the curry into small pieces. Pour oil into the frying pan. When the oil is 70% hot, add onion shreds and stir-fry until the onion shreds turn transparent. Add potato and carrot cubes, stir-fry for 2 minutes and then pour in the stewed beef and beef soup. Pour it in together, covering the surface of the ingredients. If the beef broth is not enough, just add water. Cover, bring to a boil over high heat, and continue to cook for five minutes until the potatoes and carrots are cooked. Open the lid and add the green pepper pieces. Immediately pour in the chopped curry and stir evenly in the same direction with a spatula.

Tips: Break the green pepper into pieces with your hands instead of cutting it with a knife. When you eat it, the taste will be different and the aroma of the green pepper will be stronger. Using beef that has been stewed in advance to make curry rice saves time and tastes good. It has a much softer texture than cooking raw beef directly. And use beef stew soup to stew potatoes and carrots to make it taste even more special.

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