slow fire (take 4 minutes to 6 minutes) until the beef becomes dry and slightly browned. Transfer beef out. Don’t use high fire to avoid burning. If the beef is not drain enough, the oil might splash. So be carefully during the process.
Add minced garlic, minced ginger and minced pepper. Use small fire to simmer for 15 minutes. Add beef, pepper flakes, sugar ,salt and soy sauce. Continue simmer for 10 minutes. Cool down and transfer to clean and air-tight container. Let the sauce settling down at least 24 hours before using.
The sauce can be used to make lo mien directly.
A super yummy beef chili sauce that can be used in different types of steamed dishes and noodles.
-
5
corianders -
1/2
red onion
cut into shreds -
3
green onions
cut into sections -
4
bay leaves -
3
star anises -
1
finger size
Chinese cinnamon -
1.5
cups
vegetable cooking oil -
200
g
beef
, cut into small dices (beef shank or tenderloin) -
2
whole garlic
, peeled and finely minced -
1
thumb
ginger
, finely minced -
1.5
cup
minced fresh peppers -
2
tbsp.
pepper flakes -
1
tsp.
salt -
1/4
tsp.
sugar -
2
tbsp.
light soy sauce
-
Clean and dry the aromatics.
-
In a large pot of boiling water, blanch the beef for half minutes. Transfer out, clean and drain.
-
Heat oil in a small pot, add green onion, bay leaves, red onion and spices. Heat over slow fire until aromatic and the green onion becomes slightly browned and wired. Transfer all the content out and leave the oil only.
-
Add beef in and continue frying over slow fire (take 4 minutes to 6 minutes) until the beef becomes dry and slightly browned.Transfer beef out.
-
Add minced garlic, minced ginger and minced pepper. Simmer with slowest fire for 15 minutes. Add beef, pepper flakes, sugar ,salt and soy sauce. Mix well and continue cooking for another 10 minutes. Cool down and transfer to clean and air-tight container.
Nutrition is calculated on each portion (2 tablespoon) of the sauce.
Calories from Fat 207
