Recipes - Chinese

Simmered Beef in Hot Chilli Soup
Simmered Beef in Hot Chilli Soup Recipe


This tasty and nutritious dish has a lot of protein from the beef and the nutrients and goodness of all the vegetables used in the dish. The beef in this dish is cooked in the chilli soup instead of being stir-fried in oil hence, the name. Try this Chinese recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

3 tbsp Lee Kum Kee Chilli Bean Sauce
300g beef fillet (sliced)
8 dried red chilli
2 tsp sichuan peppercorns
2 tsp Lee Kum Kee Minced Garlic
2 tsp ginger (minced)
2 stalks spring onions (sectioned)
¼ cup diced Chinese celery
4 tbsp chilli oil

Marinade

1 tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp Lee Kum Kee Sesame Oil
2 tbsp water
2 tsp cornflour
2 tsp Double Phoenix Chinese Cooking Wine
½ bowl chicken stock
2 tsp Lee Kum Kee Chicken Bouillon Powder
500ml hot water




Steps:
  1. Mix beef fillet with marinade.
  2. Saute dried red chillies and sichuan peppercorns in 2 tbsp oil.
  3. Add chilli bean sauce, minced garlic, diced ginger and spring onions. Stir-fry for about 1 min until fragrant.
  4. Add chicken stock and boil.
  5. Add beef fillet and cook until done. Turn off heat. Stir in diced Chinese celery and chilli oil.

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Simmered Beef in Hot Chilli Soup

Simmered Beef in Hot Chilli Soup

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This tasty and nutritious dish has a lot of protein from the beef and the nutrients and goodness of all the vegetables used in the dish. The beef in this dish is cooked in the chilli soup instead of being stir-fried in oil hence, the name. Try this Chinese recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

3 tbsp Lee Kum Kee Chilli Bean Sauce
300g beef fillet (sliced)
8 dried red chilli
2 tsp sichuan peppercorns
2 tsp Lee Kum Kee Minced Garlic
2 tsp ginger (minced)
2 stalks spring onions (sectioned)
¼ cup diced Chinese celery
4 tbsp chilli oil

Marinade

1 tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp Lee Kum Kee Sesame Oil
2 tbsp water
2 tsp cornflour
2 tsp Double Phoenix Chinese Cooking Wine
½ bowl chicken stock
2 tsp Lee Kum Kee Chicken Bouillon Powder
500ml hot water

Instructions
  1. Mix beef fillet with marinade.
  2. Saute dried red chillies and sichuan peppercorns in 2 tbsp oil.
  3. Add chilli bean sauce, minced garlic, diced ginger and spring onions. Stir-fry for about 1 min until fragrant.
  4. Add chicken stock and boil.
  5. Add beef fillet and cook until done. Turn off heat. Stir in diced Chinese celery and chilli oil.

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