Wash the beef and cut it into cubes.

Put diced beef into a clean bowl, sprinkle with a little salt, and pour in a spoonful of cooking wine to marinate 10 minutes.

Take the oil pan, heat the oil, pour in the diced beef, and let it slide over low heat.

After the diced beef changes color slightly, pour it into a small bowl of water and bring it to a boil.

When the water in the pot is dry, add the diced carrots and stir fry.

Add a little cumin powder (increase or decrease according to personal preference).

Add some salt and stir-fry for 5 minutes.

Pour in diced cucumber and leftover rice, stir-fry with a shovel, stir-fry for 10 minute, turn off the fire, cover the pot and stew for 10 minute.

Use this time to spread the omelet in another oil pan.

Code the rice on the spread omelet.

Roll it into a roll with a little force and sprinkle with a little tomato sauce.