Name: [beef with Chili Sauce] ---- A Good Dish with Wine and Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Beef tendon; 1/4 Red pepper; 2s parsley; 1 Chives; 5 slices ginger; 4 Garlic cloves; 1 piece Halogen bag; 1 tablespoon Lee Kum Kee Flavored Black Bean Sauce; 1 tablespoon Lee Kum Kee Old Chong Oyster Sauce; 5ML Lee Kum Kee Pure Fragrant Sesame Oil

[beef with Chili Sauce] ---- A Good Dish with Wine and Rice

by Poetic heart

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Beef is rich in protein, and its amino acid composition is closer to the needs of our human body than pork. It can improve the body's disease resistance. It is suitable for growth and development, post-operative and post-ill care people in terms of supplementing blood loss and repairing tissues. . Eating beef in autumn and winter has the effect of warming the stomach and is also a good product for tonic.

I am a person who is very afraid of the cold. According to Chinese medicine, it is lack of blood and energy. Therefore, in autumn and winter, I will buy lamb and beef more frequently. The beef mixed with spicy sauce was made a few days ago. It has the aroma of black bean sauce and a strong garlic aroma. With coriander and red pepper shreds, the color is very beautiful and the taste is very rich. It is not only a good meal, but also a good dish to go with wine. "

[beef with Chili Sauce] ---- A Good Dish with Wine and Rice

1. Wash the beef tendon and soak it in clean water for 1 hour to remove blood. (Change water 2 to 3 times in the middle)

2. Slice the ginger and smash into pieces, cut the scallion into sections and smash, and prepare the marinade. (2 star anise in the stewed bag, 10 peppercorns, 1 tangerine peel, 1 hawthorn)

3. Add appropriate amount of water to the casserole, add green onion, ginger, and brine bag, add appropriate amount of salt, turn to a low heat and cook for 15 minutes, then turn off the heat and let cool. (The purpose of this is to make the marinade more fragrant, and it can be omitted if the time is not enough)

4. Put the beef tendon and turn to a low heat for 1 hour.

5. After turning off the heat, do not open the lid, soak the beef in the marinade and let it cool completely.

6. Take out and cut into slices.

7. Shred the red pepper, cut the coriander into sections, chop the garlic cloves into puree, and cut the green onion into sections.

8. Add 1 tablespoon of Lee Kum Kee Old Village Oyster Sauce in the beef bowl.

9. Add 1 tablespoon of Lee Kum Kee flavored tempeh. (If you are afraid of spicy food, you can put less, and if you love spicy food, you can also put more)

10. Blend in Lee Kum Kee pure fragrant sesame oil.

11. Add shredded red pepper, parsley, green onion, minced garlic, and then add 1 tablespoon of marinade. (Add some marinade sauce in an appropriate amount to better mix the various seasonings to avoid excessive drying)

12. Mix well and serve.

Tips:
Poetry heart phrase:

1: After the beef is cooked, do not take it out in a hurry, soak it in the original soup until it cools naturally, and then take it out and slice it. (The beef soaked in this way is more delicious)

2: Because oyster sauce and tempeh sauce are relatively dry, add a tablespoon of braised beef juice when mixing, which is not only easy to mix, but also moist and tastes better.