Signature Sauce

Poached Beef in Hot Chili Oil

Introduction

Classic Sichuan Style food. Tender and juicy beef slices cook with raw chili peppers and other aromatic spices then finished with hot boiled chili oil.
Water & Sauce Ratio = 3:1
Main Ingredient
Sliced Beef 150g, Bean Sprout 100g
Sauce
S.J. Chili Poach Sauce 80g, Water 250ml
Marinade
Soy Sauce 30ml, Egg White 1/2 unit, Corn Starch 3g
Other Ingredient
Chopped Celery 10g, Sliced Green Onion 5g, Sauted Garlic 2g, White Sesame 2g, S.J. Chili Powder Flake 5g, Cilantro 3g
Optional Ingredient
S.J. Red Chili Oil 50ml

Steps

  1. Marinated sliced beef with soy sauce, egg white and corn starch
  2. Blanch bean sprouts in boiling water for 2 minute then drain out to set in a bowl. Keep blanched water for step 3
  3. Add S.J. Chili Poach Sauce and sliced beef into the blanched water and switch to small heat till it boils again
  4. Pour Step 3 into the bowl while adding rest of the other ingredients. Sprinkle cilantro over the top before serve
  5. Heat S.J. Red Chili Oil to 130°C/266°F and pour it into Step 4 for authentic Sichuan flavor