Recipe: Tasty My Hot but Flavourful Chilli and Garlic Beef ☺

My Hot but Flavourful Chilli and Garlic Beef ☺. Learn to make chilli beef at home. A simple and quick recipe of dry beef chilli that is going to give you the taste of authentic Chinese food. This version fixes that by reinforcing the beer's flavors.

Peanut oil lends itself to Chinese cooking and sits very companionably with the chilli flakes. If you want an electric green-coloured oil, then you have an extra step to incorporate - quickly blanch the basil leaves in hot water. Chili oil is essentially dried chilies, preserved in oil. You can have My Hot but Flavourful Chilli and Garlic Beef ☺ using 14 ingredients and 14 steps. Here is how you achieve that.

Ingredients of My Hot but Flavourful Chilli and Garlic Beef ☺

1. It's 1 knob of Butter.
2. Prepare 1 of medium onion, chopped.
3. It's 4 clove of Garlic Crushed.
4. Prepare 1 of red chilli pepper chopped.
5. You need 500 grams of Beef Mince.
6. It's 2 of chorizo sausage sliced.
7. You need 100 grams of Button mushrooms chopped.
8. You need 1 tbsp of Basil.
9. It's 1/4 cup of Red Wine.
10. Prepare 1 can of Tomatoes crushed.
11. You need to taste of salt & pepper.
12. You need 1 cup of Beef stock, one cup water add 1 beef stock cube/ boulion.
13. Prepare 1/4 cup of mixed coloured sweet peppers.
14. It's 2 tbsp of Tomato puree heaped.

It adds a delightful kick to whatever dish you're using it in. The key to making chili oil is to expose the chilies to enough heat that they begin to release their flavour, but not so much that they start to cook or—even worse—burn. Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce.

My Hot but Flavourful Chilli and Garlic Beef ☺ step by step

1. Ingredients.
2. Melt the butter in a frying pan or deep based pan.
3. Add the onions fry for 1 minute.
4. Make a well in the middle then add the garlic and chili pepper to it. Fry for another minute mixing them together.
5. Add the mince beef and stir, fry until all the red has gone from the mince, takes about 5-10 minutes..
6. Add the chorizo all sliced up. Fry for a further 5 minutes. It may look a little greasy but it soaks up as more ingredients go in..
7. Add the mushrooms and fry for about 3 minutes.
8. Add the basil and stir in..
9. Make a well in the middle and pour in the wine, fry for 2 minutes then mix..
10. Add the tomatoes and mix well..
11. Add the salt & pepper and stir in. Turn down and cook on low for 10 minutes.
12. Add the stock bring to the boil and simmer for 20 minutes, stirring occasionally..
13. Lastly add the sweet peppers and the tomato puree. Stir and simmer for a further 5 minutes should be a lot thicker..
14. Add to Serving dish with a blob of sour cream in the middle. Serve in a bowl and chips on the side. Or in the middle of boiled rice..

Your Mongolian Beef looks absolutely incredible, Christin! CHEESY VEG HOT DOG - Schezwan Paneer Filling. Also, make sure the oil is hot prior to frying. Make sure the pan is hot. The more sizzle you hear the more flavor the chicken will have.