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2. Sauté Aromatics:
Heat cooking oil in a large pan or pot over medium heat.
Sauté the minced garlic and sliced onion until fragrant and translucent.
3. Cook the Beef:
Add the marinated beef (including the marinade) to the pan.
Sauté for 1-2 minutes, stirring occasionally.
Add the bay leaves and stir well to incorporate the flavors.
Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
4. Add Tomato Sauce and Broth:
Pour in the tomato sauce and stir until well combined.
Add 2 cups of water, the beef broth cube, and Thai chili peppers (if using).
Stir thoroughly, cover the pan, and let it simmer over low heat for 40 minutes to 1 hour, or until the beef becomes tender.
Check occasionally and add more water if needed to maintain a saucy consistency.
5. Add Vegetables:
Once the beef is tender, add the carrot and potato chunks.
Cook until the vegetables are soft, approximately 10-15 minutes.
6. Final Touch:
Add the green bell pepper strips.
Simmer for a few minutes until the sauce thickens and the bell peppers are slightly tender but still vibrant.
7. Serve:
Remove from heat and serve hot with steamed rice.
Enjoy
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