Homemade Beef Sauce

Homemade Beef Sauce

Ingredients

• 500 beef
• 10-15 dried shiitake mushrooms
• 8-10 chili peppers
• 2 garlic
• 1 ginger
• 0.5 doubanjiang spicy fermented bean paste
• 1 yellow soybean paste

Instructions

1. Prepare garlic and ginger to taste, mince finely (adjust amount based on your preference)
2. Cut beef into small cubes, about thumb-sized pieces. This gives a meaty texture, or you can mince it if preferred
3. Mince the shiitake mushrooms
4. Mince the chili peppers. Use bird's eye chilies if you like it spicy, or bell peppers for a milder version. Here I used a mix of spicy and mild peppers
5. Heat a wok with oil (about 1 rice bowl full). When hot, add minced garlic. Don't cook too long or it will burn – the photo shows the right stage
6. Add minced mushrooms and stir-fry until semi-dry. I used rehydrated dried shiitakes here
7. Add beef. Stir-fry until it changes color, then reduce heat and slowly cook until dry. When beef is browned and oil looks clear, add the peppers
8. Stir-fry peppers for a few minutes, then add doubanjiang and yellow soybean paste. The soybean paste is salty and slightly sweet – 1 tbsp for seasoning. Skip doubanjiang if you prefer. Add salt to taste. Cook 1-2 minutes, then transfer to cool. Store in a clean, dry glass jar, seal, and refrigerate. Should keep for 1-2 weeks.
9. Finished product. This is just my personal attempt – flavors may vary, so experiment!