Minced Beef Sauce with White Rice and Creamy Veggie Salad

Instructions

Step 1, Rinse the rice thoroughly and boil in salted water until fully cooked and fluffy, then set aside.
Step 2, Heat vegetable oil in a pan, add chopped onions and garlic, and sauté until fragrant.
Step 3, Add the minced beef and cook until browned.
Step 4, Stir in the tomato paste and fresh blended tomatoes, and let it simmer for 5 minutes.
Step 5, Add the diced bell peppers, curry powder, thyme, seasoning cube, and salt. Cook for another 10–15 minutes until sauce thickens.
Step 6, For the salad, mix the diced potatoes, grated carrots, chopped cucumber, and boiled eggs in a bowl.
Step 7, Add mayonnaise, season with salt and pepper, and mix gently until everything is well coated.
Step 8, Serve the minced beef sauce with white rice and a side of creamy veggie salad.

Storage and Reheating Tips

Store leftover beef sauce and rice in separate airtight containers in the fridge for up to 3 days. The salad should be consumed within 24 hours for freshness. Reheat the beef sauce and rice in the microwave or on the stovetop with a splash of water to loosen. Do not reheat the salad; serve it cold.