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Sliced Beef In Hot Chili Oil

Preparation Time:   5  (mins)
Cooking Time:   8  (mins)
Cooking Method:   Boil
Cook level:   Normal
Serving Size:   4  (person)

Hot Level 3

Beef fillet/tenderloin 250 g
Bean sprouts 100 g
Chinese celery 50 g
Leek 20 g
Chili 15 g [dried and red]
Sichuan peppercorns 10 g
Vegetable oil 1000 gconsumed 30 g
Tapioca starch and water solution 20 g


Premium Light Soy Sauce 5 g
Premium Oyster Sauce 3 g
Tapioca starch and water solution 30 g
Beaten egg 1/2 pc
Peppercorn Chili Oil 10 g
Leek 10 g
Dried red chili 6 g
Minced garlic 4 g
Chili Bean Sauce 6 g
Premium Light Soy Sauce 5 g
Premium Dark Soy Sauce 3 g
Chicken Bouillon Powder 2 g
Minced ginger 6 g
Minced garlic 4 g
Shao Hsing wine 5 g
Sugar 2 g
Stock 400 g

  1. Cut beef fillet into 4cm (L) x 2.5cm (W) thin slices.  Mix beef with marinade.  Cut Chinese celery and leek into 6 cm sections. But dried red chili into sections.
  2. Cook Chinese celery, leek and bean sprouts in boiling water until just done.  Take out and put into a serving bowl.
  3. Heat wok on high heat.  Add oil and heat to medium hot.  Cook beef in oil until just done.  Drain and set aside.
  4. Keep a little oil in wok.  Add dried red chili, Sichuan peppercorns and deep-fry until brownish yellow. Take out and blend in a processor with oil to make the hot spicy sauce.
  5. Add minced garlic, minced ginger, Lee Kum Kee Chili Bean Sauce of the sauce mix, half of the hot spicy sauce and stir-fry until coloured.  Add stock, Shao Hsing wine, sugar, Chicken Bouillon Powder and bring it to a boil.
  6. Add beef and cook for a short while.  Add tapioca starch solution and heat through.  Pour into the serving bowl.  Sprinkle with seasoning mix and the remaining half of the hot spicy sauce.  Pour over hot oil.

Tag: Beef

Add thicker tapioca starch solution to marinate the beef can make it softer, smoother, and more tender. Stir and loosen up the beef before cooking to prevent them from sticking together.
Chef Recommendation

Chili Bean Sauce offers the aromatic broad bean taste, which is a best match with "mala" flavour. Do not add too much Oyster Sauce. It is mainly used to enhance with a meaty umami taste but not for the oyster sauce flavour to surface.

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