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Spicy Beef Chili Sauce
This dish brings together sweet savory flavors from doubanjiang and ginger with a gentle heat from red chili peppers creating a perfect balance that is both comforting and exciting. The tender beef pairs wonderfully with the meaty texture of shiitake mushrooms while the small bird’s eye chilies add just enough kick to make it truly […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Spicy Beef Chili Sauce
| Ingredient | Amount |
|---|---|
| Red chili peppers | |
| Beef | |
| Soybean paste (doubanjiang) | |
| Ginger | |
| Salt | |
| Garlic | |
| Sugar | |
| Cooking oil | |
| Bird's eye chilies (xiaomila) | |
| Shiitake mushrooms | |
| Baijiu (Chinese white liquor) | |
| Onion | |
| Sichuan peppercorns | |
| Star anise | |
| Bay leaves | |
| Sweet bean paste (tianmianjiang) |
- Red chili peppers
- Beef
- Soybean paste (doubanjiang)
- Ginger
- Salt
- Garlic
- Sugar
- Cooking oil
- Bird's eye chilies (xiaomila)
- Shiitake mushrooms
- Baijiu (Chinese white liquor)
- Onion
- Sichuan peppercorns
- Star anise
- Bay leaves
- Sweet bean paste (tianmianjiang)
Cooking StepsHow to cook Spicy Beef Chili Sauce step by step
-
Step 1Heat the wok with cool oil (use plenty of oil). Add ginger slices first, then star anise, onion, and cilantro.
-
Step 2Slow-fry over low heat until lightly golden. Don’t over-fry or it will turn bitter.
-
Step 3Remove the aromatics from the oil, then add the beef.
-
Step 4Stir-fry the beef vigorously to evaporate all the moisture. Continue until the oil separates from the meat. Add minced ginger, then add minced garlic and fry until lightly golden.
-
Step 5Add the shiitake mushrooms.
-
Step 6Add the chili peppers (I mixed mild red chilies with bird’s eye chilies to balance the heat).
-
Step 7Add the soybean paste and sweet bean paste (I blended them in a food processor first for a smoother texture).
-
Step 8Simmer over low heat, stirring occasionally, until the oil separates from the sauce. Add one spoonful of salt, one spoonful of sugar, and a splash of high-proof baijiu. Remove from heat and let cool.
-
Step 9Serve hot over noodles — absolutely delicious!
Spicy Beef Chili Sauce
This dish brings together sweet savory flavors from doubanjiang and ginger with a gentle heat from red chili peppers creating a perfect balance that is both comforting and exciting. The tender beef pairs wonderfully with the meaty texture of shiitake mushrooms while the small bird’s eye chilies add just enough kick to make it truly […]
Ingredients
- Red chili peppers
- Beef
- Soybean paste (doubanjiang)
- Ginger
- Salt
- Garlic
- Sugar
- Cooking oil
- Bird's eye chilies (xiaomila)
- Shiitake mushrooms
- Baijiu (Chinese white liquor)
- Onion
- Sichuan peppercorns
- Star anise
- Bay leaves
- Sweet bean paste (tianmianjiang)
Instructions
-
Heat the wok with cool oil (use plenty of oil). Add ginger slices first, then star anise, onion, and cilantro.
-
Slow-fry over low heat until lightly golden. Don’t over-fry or it will turn bitter.
-
Remove the aromatics from the oil, then add the beef.
-
Stir-fry the beef vigorously to evaporate all the moisture. Continue until the oil separates from the meat. Add minced ginger, then add minced garlic and fry until lightly golden.
-
Add the shiitake mushrooms.
-
Add the chili peppers (I mixed mild red chilies with bird’s eye chilies to balance the heat).
-
Add the soybean paste and sweet bean paste (I blended them in a food processor first for a smoother texture).
-
Simmer over low heat, stirring occasionally, until the oil separates from the sauce. Add one spoonful of salt, one spoonful of sugar, and a splash of high-proof baijiu. Remove from heat and let cool.
-
Serve hot over noodles — absolutely delicious!
