Serves 1
Directions
- 1Dice the carrots, potatoes, and red bell pepper into small, even pieces.
- 2Heat oil in a pan and sauté the diced carrots and potatoes until half-cooked.
- 3Add the diced red bell pepper to the pan and continue to cook.
- 4Once the vegetables are half-cooked, add the green peas, season with salt and pepper, then set aside.
- 5In a larger pan, sauté finely chopped onions and minced garlic until fragrant and translucent.
- 6Add the ground beef to the pan, breaking it apart as it cooks.
- 7Season the ground beef with paprika and ground black pepper.
- 8Enhance the flavor by adding soy sauce and oyster sauce.
- 9Add brown sugar to balance the flavors.
- 10Next, add the fresh chopped tomatoes and tomato sauce.
- 11Pour in 1 1/2 cups of beef stock (or water with a beef cube if stock is not available).
- 12Stir everything together and let it simmer for about 10 to 15 minutes, allowing the flavors to meld and the sauce to thicken.
- 13Once the sauce starts to release oil on the surface, add the pre-cooked vegetables.
- 14Stir the vegetables into the beef mixture and let everything cook together for another 5 minutes to absorb the flavors while retaining their texture.
- 15Adjust the seasoning with more salt if needed.
- 16Finally, add the boiled eggs, which will add a creamy texture to the dish.
- 17Serve hot with steamed rice.
Ingredients
- 1 medium carrots
- 2 medium potatoes
- 1 red bell pepper
- 1 small can green peas
- salt
- pepper
- oil
- 1 medium onion
- 6 cloves garlic
- 0.75 kg ground beef
- 1 tsp paprika
- 1 tsp black pepper
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 2 pcs tomatoes
- 1 cup tomato sauce
- 1.5 cup beef stock
- boiled eggs
- steamed rice
Equipment
knifecutting boardpanwooden spatulalidspoon
Tips
- Pre-cooking the vegetables separately gives them a better texture with a slight crispiness.
- For added aroma, you can include 2 to 3 bay leaves when simmering the beef mixture.
- If beef stock is unavailable, water with a beef cube can be used as a substitute.
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