Chicken and Beef Sauce
Dive into a mouthwatering adventure with our Chicken and Beef Sauce, where tender meat meets a zesty mix of fresh garlic, ginger, and a tantalizing trio of Oyster, Soy, and Sweet Chili sauces. This delectable blend not only delivers a rich umami punch but also a delightful touch of sweetness and spice that will elevate any dish. Get ready to savor every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Shopping List
- 1 cup (237 ml) carrots
- 1 lb (454 g) chicken breast
- 1 cup (237 ml) chopped onions
- 2 tablespoons (30 ml) dry parsley leaves
- 1 tablespoon (15 ml) garlic paste
- 1 cup (237 ml) green onions
- 1 tablespoon (15 ml) ground cilantro
- 1 tablespoon (15 ml) seasoning powder
- 2 tablespoons (30 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- basil leaves (to taste)
- 1 lb (454 g) beef
- 1 cup (237 ml) bell peppers
- black pepper (to taste)
- corn flour (to taste)
- fresh ginger paste (to taste)
- 1 cup (237 ml) fresh pepper
- light soy sauce (to taste)
- oyster sauce (to taste)
- paprika (to taste)
- 1 cup (185 g) rice
- sesame oil (to taste)
- vegetable oil (to taste)
- 1 cup (237 ml) water
- white pepper (to taste)
- whole oregano (to taste)
👨🍳 Instructions
- 1
Season the chicken breast with black pepper, paprika, white pepper, whole oregano, ground coriander, seasoning powder, and sesame oil.
- 2
Cut the chicken and beef into strips or cubes, and cut the vegetables to match.
- 3
Heat vegetable oil in a pan and fry the marinated chicken until golden brown, then set aside.
- 4
Repeat the same process for the beef.
- 5
Boil the rice and infuse it with dry parsley and basil leaves.
- 6
Sauté chopped onions with fresh ginger and garlic paste in the flavored oil until fragrant.
- 7
Stir in the fresh pepper blend for a spicy kick, then add carrots until softened, followed by bell peppers and spring onions.
- 8
Add the chicken, beef, oyster sauce, soy sauce, sweet chili sauce, and water to loosen the mixture.
- 9
Stir in the dissolved corn flour to thicken the sauce.
- 10
Taste and adjust seasoning, then cover and let it cook for about 2 minutes.
- 11
Serve the herb-infused rice topped with the chicken and beef sauce.
💡 Pro Tips
- ✓Marinate the chicken for 30-45 minutes before cooking to allow proteins to denature and spice penetration to reach 2-3mm depth for optimal flavor distribution.timing30-45 minutes
- ✓Heat your pan to 375-400°F before adding oil, then reduce to medium-high (325°F) when frying meat to achieve Maillard reaction without burning the sesame oil which has a smoke point of only 350°F.technique375-400°F initial, 325°F cooking
- ✓Cut chicken against the grain at 45-degree angles into ¼-inch strips to break muscle fibers and reduce cooking time by 25% while ensuring even browning.technique¼-inch strips, 45-degree angle
- ✓Add aromatics (ginger, garlic) to oil at 250-275°F and cook for 60-90 seconds until fragrant but not brown - higher temps create bitter compounds that overpower the sauce.technique250-275°F, 60-90 seconds
- ✓Toast whole oregano and coriander in a dry pan for 30 seconds before grinding to release volatile oils and increase flavor intensity by 40-60%.ingredient30 seconds, 40-60% flavor increase
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