咖喱牛肉，我超愛的下飯美味。金黃濃郁的咖喱湯汁，包裹著燉得酥爛入味的牛肉塊和綿軟的土豆、胡蘿卜，再配上一大碗熱氣騰騰的白米飯……哎呀，光是想想口水都要流下來了！今天，我就把我的做法交出來，保證簡(jiǎn)單易學(xué)，新手也能一次成功，做出好吃的咖喱牛肉，讓你家的米飯瞬間遭殃！

買回來的牛腩500克用清水沖洗幾遍，然后切成塊，浸泡洗凈。鍋里加入足量冷水，放入切好的牛肉塊，再加入1湯匙料酒和幾片生姜。開大火煮沸，煮個(gè)6分鐘，水面浮起很多血沫。用勺子撇干凈這些浮沫，然后把牛肉撈出來，用溫水沖洗干凈表面的雜質(zhì)，擦干水分。

大土豆1個(gè)和胡蘿卜1根洗干凈，去皮，都切成和牛肉差不多大小的滾刀塊。洋蔥半個(gè)，切成小塊或者粗絲都行，隨你喜歡。大蒜3瓣拍扁、切末，生姜3片，備用。炒鍋倒油，比平時(shí)炒菜稍微多一點(diǎn)點(diǎn)。油熱，放入洋蔥，中火煸炒，直到洋蔥變得透明，邊緣微微發(fā)黃。加入姜片和蒜末，繼續(xù)煸炒出香味。

第三步：

牛肉塊倒入鍋中，轉(zhuǎn)中大火快速煸炒，直到牛肉表面微微收緊，有點(diǎn)焦黃色。烹入1湯匙料酒，1湯匙生抽，翻炒均勻。咖喱粉4大勺加進(jìn)去，和牛肉一起翻炒2分鐘，讓咖喱的香味充分激發(fā)出來。

第四步：

往鍋里加入足量的開水，水量沒過所有牛肉，稍微多一點(diǎn)點(diǎn)，因?yàn)楹竺孢€要燉煮一段時(shí)間。大火燒開后，轉(zhuǎn)成最小火，蓋上鍋蓋，慢慢燉煮40分鐘到1小時(shí)。土豆塊和胡蘿卜塊加進(jìn)去了，繼續(xù)蓋蓋小火燉煮15分鐘。

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第五步：

少許咖喱塊掰成小塊，丟進(jìn)鍋里，用鏟子輕輕攪拌，幫助融化。咖喱塊完全融化后，嘗一下味道。適量加入一點(diǎn)點(diǎn)鹽和1茶匙糖，再加入50毫升椰漿。加入后攪拌均勻，開中大火，一邊攪拌一邊收汁，直到湯汁達(dá)到喜歡的濃稠度。

一鍋香噴噴、金燦燦的咖喱牛肉就大功告成啦！舀一勺濃稠的咖喱湯汁澆在米飯上，牛肉酥爛，土豆綿軟，胡蘿卜清甜，每一口都是大大的滿足！這道菜不僅做法簡(jiǎn)單，而且營養(yǎng)豐富，絕對(duì)是征服全家味蕾的米飯殺手。我每次都能就著它吃掉兩大碗飯呢！