Spicy beef sauce by Chef Wang Gang (香辣牛肉醬 王剛版)

Brian Shih

Ingredients

  • Beef 500-600g minced
  • Ginger 80g minced
  • Garlic 80g or more if you like garlic minced
  • Green onion 80g or more minced
  • Fermented black beans 150g, finely chopped half of these
  • 50-80 g Chili flake or powder
  • 80 g Toasted sesame
  • 20 g Fermented bean paste
  • 20 g Soy sauce
  • 300 g Oil
  • 4 g Chicken powder
  • 6 g Sugar
  • Grounded Sichuan pepper corn 4g (optional)

Directions

  • Heat up oil to 210c, add minced beef, cooked until oil is getting clear and beef slightly browned.
  • Add ginger, garlic, onion, fry until fragrant.
  • Add chopped fermented beans and bean paste, cook for 1 min.
  • Add soy sauce, cook 1 minute.
  • Add whole fermented beans and chili flakes. Cook until oil turns red.
  • Add toasted sesame seeds, chicken powder, sugar, ground sichuan peppercorn. Mix well. Wait until cool to bottle.