Chinese Food

Hot Garlic Sauce with Beef

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That’s right, hot garlic sauce is one of the best known dishes in China that is perfect for any family meal, and it is so easy to make! All you need to do is to marinate the tender meat with lots of garlic and then stir fry it in a wok with some aromatic ginger and spring onions. If you are looking for a quick and simple food, hot garlic sauce with beef is the perfect dish for you!

When you think of hot garlic sauce, I bet you think of an Asian dish, right? Well, this recipe actually comes from none other than Japan, where you sometimes see the sauce alongside tonkatsu (deep fried pork cutlets). This sauce is usually made with garlic, but if you’re not a garlic fan, you can substitute chopped green onion (scallion) instead. In addition to tonkatsu, you can also use this sauce with any other kind of deep fried meat, or even deep fried seafood, like shrimp or squid.

Beef garlic chili sauce (辣牛肉蒜蓉酱). If you are familiar with the famous Chinese pepper brand Lao Gan Ma, you know that there are many delicious sauces in Chinese cuisine that contain meat. Last month I made an amazing mushroom sauce. Developed sauces for rice, noodles and hot pot sauce. I’ve also made a few simple recipes with this sauce.

You can also use ground beef or beef cubes, as directed in the recipe. I like the diced version because chewing the beef in the sauce can be very soothing for me. This sauce can be used to prepare lo mein or other steamed dishes such as steamed fish, chicken or taro. Even a small portion can greatly enhance the flavor.

I’ve also posted a fermented version before. It is a variant of Hunan cuisine. This option gives a fresher, more tangy flavor, and no oil is used. Both are highly recommended for hot food lovers.

Instructions

Clean and dry the herbs. I use green onions, coriander, onions, star anise, bay leaves and Chinese cinnamon. They can provide the main flavor of spices for the sauce. If you want a more advanced version, you can use more spices.

Blanch the beef in a large pan of boiling water for half a minute. Remove, clean and drain the water.

Heat the oil in a small pan, add the green onions, bay leaves, red onions and spices. Heat over low heat until the green onions are light brown and wilted. Remove the entire contents, leaving only the butter.

Add the beef and continue cooking over low heat (4 to 6 minutes) until the meat is dry and lightly browned. Bring out the beef. Do not use a high flame to avoid burns. If the beef is not sufficiently drained, the oil may splatter. So be careful during the process.

Add the crushed garlic, crushed ginger and crushed pepper. Let simmer for 15 minutes on low heat. Add the beef, red pepper flakes, sugar, salt and soy sauce. Allow to steam for another 10 minutes. Allow to cool and transfer to a clean, airtight container. Let the sauce rest for at least 24 hours before using.

The sauce can be used directly to prepare lo mein.

Spicy garlic sauce with beef

A super tasty beef chili sauce that can be used in a variety of steamed dishes and pastas.

Portions : 16

Calories: 211 kcal

Ingredients

  • 5
    Coriander
  • 1/2 pink Zwiebelin Stücke geschnitten
  • 3 green swivelsin sections
  • 4
    Leaves the d.o.b.
  • 3
    Star anise
  • 1Chinese cinnamon finger size
  • 1,5
    cup
    vegetable oil for frying
  • 200
    g
    beef
    cut into small cubes (beef shank or loin)
  • 2 complete buttons, free and easy to use
  • 1 GingerGinger, finely chopped
  • 1,5
    Cup
    gemahlener frischer Pfeffer
  • 2
    Esslöffel
    Paprikaflocken
  • 1
    Teel.
    Salt
  • 1/4
    Teel.
    Sugar
  • 2
    Esslöffel
    helle soy sauce

Instructions

  1. Clean and dry the herbs.
  2. Blanch the beef in a large pan of boiling water for half a minute. Remove, clean and drain the water.
  3. Heat the oil in a small pan, add the green onions, bay leaves, red onions and spices. Heat over low heat until the green onions are light brown and wilted. Remove the entire contents, leaving only the butter.
  4. Add the beef and continue cooking over low heat (4 to 6 minutes) until the meat is dry and lightly browned. No more beef.
  5. Add the crushed garlic, crushed ginger and crushed pepper. Simmer for 15 minutes on the lowest setting. Add the beef, red pepper flakes, sugar, salt and soy sauce. Stir well and cook for another 10 minutes. Allow to cool and transfer to a clean, airtight container.

Recipe notes

The nutritional value refers to one serving (2 tablespoons) of the sauce.

Nutritional information

Spicy garlic sauce with beef

Quantity per serving

Calories 211
Calories from fat 207

of the daily costs*.

Fat 23 g35%.

Saturated fat 18 g113

Trans fat 1 g

Cholesterol 9 mg3 %.

Sodium 9m%.

Potassium 53 mg2

Carbohydrates 1g0

Cellulose 1g4

Sugar 1g1%.

Protein 2g4%.

Vitamin A 67IU1

Vitamin C 1mg1%.

Calcium 7 mg1 %.

Iron 1mg6

* Daily percentages are based on a 2000 calorie diet.

This source has been very much helpful in doing our research. Read more about szechuan beef and let us know what you think.

Frequently Asked Questions

What is beef in garlic sauce?

Recipes vary from family to family, but most dishes follow the same basic steps: meat is dredged in flour and browned, a gravy is made using a combination of soy sauce and spices, and finally, the meat and gravy are combined and simmered together. (This last step is what makes beef in garlic sauce a hot pot: the meat and gravy are served bubbling hot in the pot it was cooked it.) The first dish I learned to cook as a child was beef in garlic sauce, which is a Cantonese dish traditionally served over noodles. I can’t remember exactly how I learned to cook this recipe, but it was probably from my mother or a family friend. The dish isn’t difficult to make, but it’s a good idea to have all your ingredients prepared beforehand, and have a pot lid handy to cover the skillet once the dish is cooked.

What is Chinese garlic sauce made of?

This recipe for Chinese garlic sauce is very easy to make and it’s a popular dipping sauce for dumplings and egg rolls. The ingredients of garlic, chili, vinegar, salt, and sugar are cooked together until it becomes a thick paste, and then fried with oil. There is a variety of different ways to make the Chinese garlic sauce, as one of the most interesting aspects of this recipe is that you can add different ingredients according to your tastes. Once you get past its scary name, Chinese garlic sauce is a pretty mild condiment that’s often served with dim sum. The sauce doesn’t have any actual garlic in it, but it does contain vinegar, sugar, and spices like star anise, cinnamon, and cloves. You’re not likely to find a bottle of Chinese garlic sauce in the supermarket, but you can make your own.

How do you make garlic sauce from scratch?

This is a question that many people ask, and the answer is actually pretty simple. You take some fresh garlic, crush it up, add some oil, then let it simmer for a while. The longer you let it simmer, the more flavorful it will become. This is why many recipes call for you to cook it for an hour. When you have finished simmering your sauce, you can add it to whatever dish you are making, such as your favorite Asian dish, especially if it’s beef. Garlic is a kitchen essential that provides a multitude of health benefits and enhances the flavor of just about any dish. It is a key ingredient in many sauces, and is frequently used in Asian, Mediterranean and Mexican cooking. If you enjoy cooking, chances are you already have a few recipes that call for garlic. While bottled or minced garlic are convenient, they tend to lack the fresh taste and aroma of the real thing. If you want to take your garlic cooking to the next level, make your own garlic sauce using the following recipe.

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