Spicy Beef Sauce
A bold, aromatic sauce featuring tender beef cubes tossed with crispy dried chilies and fragrant ginger. Perfect over rice or as a noodle topping.
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This sauce is endlessly versatile—serve it over steamed rice, toss with noodles, or spoon over roasted vegetables for an instant flavor boost.
Ingredients
beef tenderloin
500g (1.1 lb), cut into 1-inch cubes
dried red chilies
80g (about 1 cup), stems removed
vegetable oil
1 cup
fresh ginger
3 tablespoons, finely minced
garlic
4 cloves, minced
salt
2 teaspoons
cooking wine
4 tablespoons
white spirits (baijiu)
1 tablespoon
soy sauce
2 tablespoons
sugar
1 teaspoon
sesame oil
1 tablespoon
Sichuan peppercorns
1 teaspoon (optional)
Instructions
1
Marinate the beef
Pat the beef cubes completely dry with paper towels—this ensures proper browning. Toss with ginger, salt, cooking wine, and white spirits. Let rest for 30 minutes at room temperature.
2
Prepare the chilies
Wipe the dried chilies clean with a damp cloth, then snip into 1-inch segments. Remove seeds if you prefer less heat.
3
Fry the aromatics
Heat oil in a wok over medium-high heat until shimmering. Add the chilies and Sichuan peppercorns if using. Stir constantly until the chilies turn dark red and fragrant, about 2 minutes. Remove with a slotted spoon and set aside.
4
Sear the beef
Working in batches if needed, add the marinated beef to the hot oil. Spread into a single layer and let it sear without stirring for 2 minutes. Flip and cook another 2 minutes until browned on multiple sides. Remove and drain on paper towels.
5
Combine and finish
Return the beef to the wok over medium heat. Add soy sauce, sugar, and the reserved chilies. Toss everything together for 1 minute. Drizzle with sesame oil, give a final stir, and serve warm.
