Ingredients for Braised Beef Rice
| Beef 300g | Ginger 5 slices |
| Carrot 1/2 | Light soy sauce, salt To taste |
Recipe for Braised Beef Rice
Step 1
Wash the beef and cut into 4cm cubes, slice the ginger into five or six pieces. Blanch in cold water.
Step 2
While blanching, dice the carrots. The carrots will soften when cooked, so don’t dice too small. Add the rice to the rice cooker.
Step 3
Blanch until the blood foam floats up, lower the heat to 2/3 when the water boils, skim off the foam. Prepare some hot water, skim off most of the foam, then rinse off the remaining foam on the beef with hot water (do not use cold water as the meat will become tough). I usually skip this step.
Step 4
After draining the water from the pot, add some oil. Stir-fry the ginger slices, beef cubes, and diced carrots together. Add some soy sauce/light soy sauce midway (don’t add too much, it will be salty. I prefer a lighter taste, so I usually add four to five tablespoons of light soy sauce for 300g of meat). This will enhance the flavor. You can skip this step if you’re feeling lazy. After stir-frying the 300g of meat and around 200g of carrots for about two minutes, you don’t need to cook for too long as it will be stewed in the rice cooker.
Step 5
Pour everything into the rice cooker, add water as you would when cooking rice, my habit is to have the water just above the rice by one centimeter. Cover and let it cook. You can consider removing the ginger slices at this point, I usually just discard them before eating as I’m too lazy to pick them out.
Step 6
While the rice is cooking, clean up the pots and pans. After eating, you only need to wash a few dishes and the rice cooker, making clean-up very easy. This dish is suitable for lazy people, with a good taste. The aroma of beef permeates the rice, and the soft and tender carrots are delicious. If you didn’t remove the ginger slices before cooking, just discard them before eating. In terms of nutrition, this dish meets the standards for protein, vitamins, minerals, sugars, and fats, and you can adjust the salt according to your taste. It takes me about forty minutes to prepare as I’m slow at cutting, but experts can probably cook it in about half an hour. I recommend making this when you’re feeling too lazy to cook, it’s great to enjoy on cold days.
