Authentic Spicy Braised Beef & Vegetables
Ingredients
Main & Vegetables
- 320g Beef
- 100g Carrots
- 50g Celery
- 50g Bell Peppers (Mixed Colors)
Broth & Seasoning
- 850ml Water
- 2 tbsp (36g) Youjia Spicy Sauce
Optional (For Blanching)
- A few slices of fresh ginger
- A splash of cooking wine (like Shaoxing)
🔪 Chef's Tips for Choosing Beef:
For the best braising results, choose cuts like Beef Brisket (marbled, becomes incredibly tender), Beef Shank (rich in tendons, deliciously chewy), or Short Ribs (deep, meaty flavor). Look for meat that is bright red, glossy, and springs back when pressed.
Instructions
1
Prep & Soak the Beef
Cut the beef into 3cm (approx. 1.2 inch) chunks. Chop the carrots, celery, and bell peppers into bite-sized pieces and set aside.
Pro-Tip: Soak the beef chunks in cold water for at least 30 minutes, changing the water 2 to 3 times until it runs clear. This draws out the blood, reduces any gamey flavors, and keeps your broth perfectly clear!
2
Blanch the Meat
Place the beef in a pot with cold water. Add a few ginger slices and a splash of cooking wine. Bring to a boil over high heat, skimming off any foam that rises to the top.
Crucial Step: After blanching, you must rinse the beef with warm water. If you use cold water, the meat fibers will rapidly contract and become tough and dry!
3
Braise the Beef
In a clean pot, bring 850ml of water and 2 tbsp (36g) of Youjia Spicy Sauce to a boil. Add your blanched beef. Once it returns to a boil, reduce the heat to low, cover, and let it simmer for 45 minutes to tenderize the meat and infuse the flavors.
4
Add Vegetables & Finish
Add the chopped carrots, celery, and bell peppers to the pot. Cook for an additional 15 minutes to soften the vegetables and reduce the sauce until it slightly thickens. Plate and serve hot!