主要食材合照：洋葱，胡萝卜，牛角椒，彩椒，苹果，牛筋丸。 Key ingredients: 1 onion 2 carrots 2 green peppers 1 color pepper (color of your choice) 8 oz beef balls (can be substituted with firm tofu)
介绍一种甜椒的切法，英国厨师Gordon Ramsay 介绍的。 将甜椒蒂朝下，从上到下切，这样可以避开椒里面的白色部分经络，那部分处理不好容易有酸味。 Cut the peppers leaving the core out.
如图。
成功给甜椒去核啦！
处理完的食材合照 洋葱：对半切，再切小条。 胡萝卜：去头尾切滚刀块。 甜椒/彩椒：去核切小片。 苹果：削皮，切小块，吃掉/去掉边角料。 牛角椒：去核，切小片。 牛筋丸：用开水汆烫一下，晾凉，对半切 另外，烧一壶开水备用。 Process key ingredients: onion: cut in half, and then cut in stripes carrots: cut in chunks peppers: cut into small pieces beef balls: put in boiling water for 1 minute and drain; cool down, cut in half Boil a pot of water (~1.5L/6 cups) for use later.
热锅，大火，加一点油，放入洋葱条煸香。 Heat the wok/large sauce pan with oil Put the onions in
放入切好的牛筋丸煸一下，炒匀。 Put the beef balls (cut in half) in, stir fly.
待肉丸边上有些焦色，放入牛角椒和彩椒，炒匀。 When the beaf balls started to brown a little on the edge, put the peppers in and stir.
加入胡萝卜块。 Put the carrots in.
加入2-3块咖喱块。 推荐日式咖喱块噢！ 要咖喱块噢！咖喱粉做出来效果不一样。 加热水至刚可以稍微淹没食材，加入苹果块，搅拌均匀。 Put in 2 or 3 cubes of Japanese curry. Remember to use curry cube. Those are easily available in Asian supermarkets. Curry powder wouldn't work the same here. Trust me! Add the hot water to cover just enough to cover all the ingredients.
咖喱会逐渐变稠，如果想更稠一些，可以在起锅前加一点水淀粉炒匀。 As the curry thicken up, stir and mix everything. If you want it to be thicker, you can add a little bit of corn starch or potato starch mixed with cold water.
搭配一点青菜和米饭，香喷喷的咖喱饭就做好啦！✅ Add some steamed veggies and steamed rice. Mission complete! ✅
一定要用咖喱块！推荐日式咖喱块，大部分超市都可以买到。 可以用牛筋丸，也可以用牛肉丸。 菜谱份量：2份 Chef's tips: Promise me you'll use Japanese style curry cube, not curry paste, or curry powder. If you use tofu for substitution, I recommend firm tofu. I'd sear the tofu to make it firmer and tastier before I put it in with other ingredients. Serving size: 2