Gallery
Homemade Beef Sauce (Chunky Style)
Chop up some white garlic and red peppers. A delicious Homemade Beef Sauce (Chunky Style) recipe.
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Homemade Beef Sauce (Chunky Style)
| Ingredient | Amount |
|---|---|
| Garlic | 2 as needed |
| Red chili peppers | 6 as needed |
| Sweet bean paste | 2 as needed |
| Doubanjiang (fermented broad bean paste) | 2 as needed |
| Dried shiitake mushrooms | 250g (~25 pieces) |
| Sesame seeds | to taste |
- Garlic2 as needed
- Red chili peppers6 as needed
- Sweet bean paste2 as needed
- Doubanjiang (fermented broad bean paste)2 as needed
- Dried shiitake mushrooms250g (~25 pieces)
- Sesame seedsto taste
Cooking StepsHow to cook Homemade Beef Sauce (Chunky Style) step by step
-
Step 1Finely mince the garlic and chili peppers.
-
Step 2Finely chop the dried shiitake mushrooms.
-
Step 3Cut the beef into small cubes — smaller for a smoother sauce texture, larger for chunky bites.
-
Step 4Stir-fry the minced garlic in oil until fragrant (the chili in the photo was added by mistake at this stage).
-
Step 5Add the chopped mushrooms and stir continuously over low heat until they turn lightly golden, then add the beef cubes and keep stirring.
-
Step 6Add the chili peppers, doubanjiang, and sweet bean paste. Stir continuously — the doubanjiang is already salty enough, so no extra salt is needed.
-
Step 7Mix everything together thoroughly until well combined.
-
Step 8Sprinkle sesame seeds over the top before finishing.
-
Step 9Let it cool, then transfer to a sealed jar. Keeps for several days — perfect over rice!
Homemade Beef Sauce (Chunky Style)
Chop up some white garlic and red peppers. A delicious Homemade Beef Sauce (Chunky Style) recipe.
Ingredients
- 2 as needed Garlic
- 6 as needed Red chili peppers
- 2 as needed Sweet bean paste
- 2 as needed Doubanjiang (fermented broad bean paste)
- 250g (~25 pieces) Dried shiitake mushrooms
- to taste Sesame seeds
Instructions
-
Finely mince the garlic and chili peppers.
-
Finely chop the dried shiitake mushrooms.
-
Cut the beef into small cubes — smaller for a smoother sauce texture, larger for chunky bites.
-
Stir-fry the minced garlic in oil until fragrant (the chili in the photo was added by mistake at this stage).
-
Add the chopped mushrooms and stir continuously over low heat until they turn lightly golden, then add the beef cubes and keep stirring.
-
Add the chili peppers, doubanjiang, and sweet bean paste. Stir continuously — the doubanjiang is already salty enough, so no extra salt is needed.
-
Mix everything together thoroughly until well combined.
-
Sprinkle sesame seeds over the top before finishing.
-
Let it cool, then transfer to a sealed jar. Keeps for several days — perfect over rice!
