Spicy Cured Beef Chili Sauce

Rich, aromatic, and deeply savory, this homemade chili sauce is packed with tender steamed cured beef, crispy garlic, and fragrant spices. A perfect umami condiment for noodles and rice.

Ingredients

• 300 g sliced cured beef
• 1.5 cups neutral cooking oil
• 4 cloves minced garlic
• 1 tbsp minced ginger
• 1 cup dry chili flakes
• 2 tbsp white sesame seeds
• 2 tbsp light soy sauce
• 1 tbsp cooking wine
• 1 tsp salt
• 1 tbsp spicy seasoning powder

Instructions

1. 1Prepare the cured beef

   

   Place the sliced cured beef into a bowl and steam it for approximately 30 minutes to soften the texture and intensify the flavor before cooking.

   Tip: Ensure the beef is sliced evenly to guarantee uniform steaming and absorption of flavors later.
2. 2Heat the oil

   

   Place a wok over medium heat and pour in enough cooking oil to cover the base. Allow the oil to heat up until it begins to shimmer, creating the perfect base for stir-frying the aromatics.

   Tip: Ensure the wok is thoroughly heated before adding the oil to prevent sticking.
3. 3Sauté the garlic

   

   Carefully add the minced garlic into the hot oil. Stir-fry constantly over medium heat until the garlic turns fragrant and lightly golden, being careful not to let it burn.

   Tip: Keep the heat moderate so the garlic infuses the oil without turning bitter.
4. 4Add the steamed beef

   

   Add the pre-steamed sliced cured beef into the wok with the sautéed garlic. Stir-fry the mixture thoroughly, ensuring the beef is well coated in the infused oil.

   Tip: The beef has already been steamed for 30 minutes, so this step is primarily to crisp it up and integrate the flavors.
5. 5Stir-fry until fragrant

   

   Continue to stir-fry the beef and garlic mixture. Cook until the moisture from the beef evaporates and the oil in the wok appears clear, indicating the beef is properly fried and fragrant.

   Tip: Removing the moisture is key to the texture and shelf-life of this chili sauce.
6. 6Incorporate the ginger

   

   Add the minced ginger to the wok. Continue to stir-fry, allowing the ginger to release its aromatic oils and blend with the beef mixture without burning.

   Tip: Adding ginger at this stage prevents it from burning too quickly while still imparting its bold flavor.
7. 7Add chili flakes

   

   After stir-frying the garlic and steamed beef in hot oil, add a generous amount of dry chili flakes to the wok.

   Tip: Keep the heat moderate when adding chili flakes to prevent them from burning, which can turn the oil bitter.
8. 8Season the mixture

   

   Add light soy sauce and a splash of cooking wine to the mixture to enhance the umami and depth of the sauce.

   Tip: Pour the liquid around the edges of the hot wok to allow the alcohol in the wine to evaporate and the soy sauce to slightly caramelize.
9. 9Add spicy seasoning

   

   Sprinkle salt and the dry spicy seasoning powder over the beef and chili mixture to incorporate complex heat and savory depth into the sauce.

   Tip: Sprinkle evenly to avoid clumping, ensuring each piece of beef is well-coated in the spicy blend.
10. 10Final stir and finish

    

    Using a metal spatula, stir all the ingredients together thoroughly over the heat until the mixture is fragrant and the sauce is well-combined.

    Tip: Continue stir-frying until the oil appears clear and the flavors have fully melded into the meat.

Storage Instructions

Burn It Off

Frequently Asked Questions