Spicy Beef Cube

Name: Spicy Beef Cube
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Beef cube; 1 spoon oil; A pinch salt; 2 star anise; piece Cinnamon; 3 slices Bay leaf; 6g ginger; 2 tablespoons Doubanjiang; 1 tablespoon Soy sauce; 5g Dried chili; 2 tablespoons Chili powder

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Since ancient times, beef has been an indispensable dish on the banquet table. Not to mention the taste of beef, its nutritional value is enough for people to rush.

Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is especially suitable for growth and development, postoperative, and post-ill care for people who are replenishing blood loss and repairing tissue. Beef can also be safe Qi, invigorate the spleen and stomach, strengthen muscles and bones. It is an indispensable nutritious food when children grow up.

The Spring Festival coincides with the coldest time of the year. At this time, relatives and friends gather together, accompanied by fine wine, and eat more beef, which can warm the stomach and help the wine, which is really rare.
For the Hunanese, the best way to eat beef is the spicy beef cubes. The humid and cold winter creates the instinct of spicy food in Hunan. Beef with chili and a simple stir-fry is quite delicious. A bowl of spicy beef served on the table, all of them sweating profusely. It is more enjoyable than a sauna. After a meal, the whole body is warm, and this winter is no longer afraid of the cold.

Spicy Beef Cube

1. Ingredients are ready

2. Put the beef cubes in cold water and blanch them, remove the foam, remove the beef cubes, and drain the water

3. In another pot, pour the oil and heat it to low heat, add the bean paste, and fry the red oil

4. Add shredded ginger and stir fry until fragrant

5. Pour the blanched beef cubes into the pot and stir-fry until the bean paste sticks evenly

6. Pour in the water soaked in ingredients

7. Put the bay leaves, star anise, cinnamon and dried red pepper in the pot

8. Cover the pot, turn to medium-low heat after the high heat is boiled, and simmer until a little soup is left at the bottom of the pot

9. Boil the pot and pick out the spices such as bay leaves

10. Pour in soy sauce to color

11. Add salt to taste and it can be served. If you like spicy food, you can also add an appropriate amount of chili powder to make the color more beautiful.

12. A red pot, spicy and delicious, very suitable for winter.

Tips:
1. Don't cut the beef cubes into small pieces. I use Horqin beef cubes. Just break them directly without cutting them.
2. The bean paste must be cooked on a low heat to get the red oil, and be careful not to turn the heat on too big to avoid sticking the pot.
3. The heat storage performance of the casserole is very good. You can't wait until the soup is dry before opening the lid. You have to leave a little soup.