Spicy Beef with Chili-Ginger Sauce

Cook a big batch of rice because you’ll surely take bite after bite of this robust dish! Tone down the heat by lessening the amount of chilies and by scraping off the seeds and membrane.

Serves 6 to 8  

Prep Time 60 to 90 minutes  

Cooking Time 45 minutes

Ingredients:

For the spicy beef

1 kilo beef ribs, cut into 1-inch cubes

water to cover beef ribs

1 medium onion, peeled and quartered

2 red Thai chili peppers

2 finger peppers

1 teaspoon black peppercorns

1 cup evaporated milk

salt, to taste

For the chili-ginger sauce

2 teaspoons minced garlic

2 teaspoons minced ginger

2 teaspoons minced onion

1 teaspoon minced bird’s eye chili

2 teaspoons minced red bell pepper

1 finger pepper

2 tablespoons cooking oil

salt to taste

Procedure:

1  Make the spicy beef: Boil beef in water until tender with onion, peppers, and black peppercorn. Occasionally remove impurities and make sure that there is still enough water to cover the beef.

2  When beef is tender, let it simmer until the liquid is reduced to half then add evaporated milk. Simmer for 15 more minutes. Season with salt.

3  Make the chili-ginger sauce: Sauté garlic, ginger, onion, bird’s eye chili, red bell pepper, and finger pepper in oil on medium heat. Season with salt and set aside.

4  Serve beef with the chili-ginger sauce on the side.

To freeze:  Let the spicy beef cool down and freeze in airtight containers. Store the chili-ginger sauce in a separate container.

To reheat: Pour the thawed spicy beef into a stockpot and simmer for 30 minutes. The chili-ginger sauce can be reheated in a pan or placed in a covered microwave safe container and zapped in the microwave for 1 minute.

Chinese-style Hunan Beef with Spicy Sauce

Add a fiery flavor boost to egg noodles with this delectable, chili-infused sauce. Dress it up even more with marinated beef slices and mixed vegetables for a lip-smacking treat.

Serves 3  

Prep Time 40 minutes  

Cooking Time 40 minutes

Ingredients:

For the marinated beef

250 grams top round beef, sliced into 1 1/2x1-inch strips

pinch of baking soda

1 teaspoon liquid seasoning

2 teaspoons oyster sauce

2 teaspoons ginger juice

1 teaspoon salt

1/2 teaspoon each pepper and sugar

1 tablespoon egg white

1 tablespoon cornstarch

2 cups cooking oil for frying

For the sauce

2 tablespoons corn oil

2 tablespoons chopped onions

2 tablespoons chopped garlic 

5 pieces Thai or Taiwanese red chili, chopped

1 stalk leek, sliced into 1 1/2-inch lengths

1/3 cup sliced carrots

1/3 cup sliced red bell pepper

1/3 cup sliced lotus root (optional)

1 tablespoon chili garlic sauce

2 tablespoons oyster sauce

3 tablespoons Chinese wine

1 teaspoon soy sauce

1 cup chicken stock

200 grams egg noodles, blanched in boiling water 

        until al dente, drained, and tossed with 1 tablespoon sesame oil

Procedure:

1  Make the marinated beef: Mix beef with baking soda and let it rest for 10 minutes. Add the rest of the ingredients except for the cooking oil. Heat oil in a wok, pour in the beef mixture, and fry until half-cooked. Drain and set aside. 

2  Make the sauce: Heat oil and sauté onions, garlic, and red chilies until fragrant. Add leeks, carrots, bell pepper, lotus root, and chili garlic sauce. Season with oyster sauce, Chinese wine, soy sauce, and add chicken stock.

3  Allow the sauce to boil then add beef. Lastly, stir in noodles and toss until well combined. Serve immediately.