Becky’s Chinese beef curry with carrots, peas and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: beef, vegetables and Sauce

• Cut the potatoes into small cubes and set aside.
• Add some oil to a frying pan over medium to high heat, cook the beef until they are brown outside, then set them aside.
• Add a little oil to the same pan over medium heat, add in potatoes and fry together until they are golden brown outside and season with a pinch of salt.
• Transfer potatoes and carrots into a pot, then add in beef and sauce, simmer over low heat with lid on until beef is tender.(Add a little water if the sauce is too thick or getting dry.)
• Add in peas just before serving, and ensure they are heated through.

  (You can also cook this in oven, slow cooker or pressure cooker to achieve the same result.)