Spicy Beef Sauce
Overview
It is said that having a younger brother with a sister is a very happy thing. This is true. In our family, he gets off work late at night and sometimes gets hungry, so I specially cook beef sauce in case I don’t have time. He can mix it with rice and noodles, and it is absolutely delicious. I have made mushroom sauce before, but this time I changed the taste and added soybeans and peanuts. It is really very fragrant. . Although there are a little more materials used today, they are still relatively common and generally easier to buy or have at home. . .
Tags
Ingredients
Steps
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Soak the soybeans in water one night in advance. If you find it troublesome, you can go to the vegetable market where the seasonings are sold and buy them, which are already soaked. . .
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It is best to soak the beef in water for two to three hours after buying it, so that the blood and water will be thoroughly cleaned
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Boil the soybeans first. When cooking, add one to two star anise and a little salt. Drain the water and set aside. . .
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Prepare the minced ginger and garlic, chop them into fine pieces, and cut the dried chilies into small pieces for later use. What I want to say is that if you can't eat chili peppers, use less spicy ones. .
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Remove the fascia from the beef, and then cut it into larger pieces. Be careful not to get it on your hands. This time I cut my hands
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Saute sesame seeds over low heat until fragrant
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Add peanuts to the pan with cold oil and fry them until they are medium cooked. They will become crispy when cold. Remove the red coating and set aside. . .
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Put oil in the pot, because you are making sauce, so add a little more oil, and add the spices: cinnamon, bay leaves, star anise, cumin, sannai, and pepper. You can find them in all the places that sell condiments in these vegetable markets. Fry slowly over low heat, I think it takes about seven or eight minutes. . .
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For a better taste, use a slotted spoon to remove the spices from the oil, then add the beef cubes and fry slowly over low heat
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During the frying process, the beef will start to have a lot of foam due to the large amount of water vapor. .
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Prepare the three sauces you need: soybean sauce, sweet noodle sauce, and bean paste. The ratio of the three sauces is 1:1:1. For about one and a half kilograms of beef, about two and a half tablespoons are used. Anyway, it is not certain. You can decide which one is more according to your own preferences. . .
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When it is almost done, the water vapor slowly dries up and the oil becomes clear. I personally always like a drier texture, so I fry it longer. You can see for yourself
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Add minced ginger, garlic, and scallions and slowly sauté until fragrant
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Add the prepared bean curd, rock sugar, and crushed dried chili, continue pouring in the three prepared sauces, and stir-fry evenly
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Until the oil turns deep red, pour in the soybeans, add some thirteen spices, cooking wine and Sichuan pepper powder, turn on the lowest heat and simmer slowly
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Many people don’t know what thirteen incense is, but this is it. . .
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I cooked it for about 20-30 minutes, and I had to stir fry continuously in the middle. If one side of the pan sticks to the pan, then the work will be in vain,
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Before serving, pour in the chopped peanuts and sesame seeds you just prepared, mix well
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My brother just came back when I made it and asked me what I was doing. The smell filled the room and he said he felt like he could eat several bowls of bibimbap. . .
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It’s ok with noodles and rice, the sauce is versatile. . .
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You can use an oil-free and water-free bottle, put it in the refrigerator and enjoy it slowly. Because there is more oil, it will stay longer. . .
