Chicken and Beef Sauce
Dive into a flavor explosion with our irresistible Chicken and Beef Sauce! Infused with a medley of fresh garlic, ginger, and a delightful mix of Oyster, Soy, and Sweet Chili sauces, this dish delivers a mouthwatering umami punch with a touch of sweetness and warmth. Perfect for elevating your stir-fries or drizzling over rice, this sauce is sure to become a favorite in your kitchen!
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 tablespoon (15 ml) dried parsley
- 1 tablespoon (15 ml) garlic paste
- 1 cup (237 ml) green onions
- 1 teaspoon (5 ml) ground cilantro
- 1 tablespoon (15 ml) seasoning powder
- 3 tablespoons (44 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) beef
- 1 cup (237 ml) bell peppers
- black pepper (to taste)
- corn flour (to taste)
- dried basil (to taste)
- ginger paste (to taste)
- light soy sauce (to taste)
- oregano (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)
👨🍳 Instructions
- 1
Season the chicken breast with black pepper, paprika, white pepper, oregano, ground coriander, seasoning powder, and sesame oil.
- 2
Cut the chicken and beef into strips or cubes, ensuring the veggies are cut to the same size.
- 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 with dried parsley and basil.
- 6
Sauté chopped onions with ginger and garlic paste in the flavored oil until fragrant.
- 7
Stir in a blend of fresh pepper and spring onions, then add carrots, bell peppers, and spring onions until softened.
- 8
Add the chicken, beef, oyster sauce, soy sauce, sweet chili sauce, and water to loosen the mixture.
- 9
Stir in the corn flour mixture and adjust seasoning to taste.
- 10
Cover and cook for about 2 minutes until the sauce is ready.
- 11
Serve the herb-infused rice topped with the chicken and beef sauce.
💡 Pro Tips
- ✓Marinate chicken and beef separately for 30-45 minutes before cooking because chicken proteins denature at 140°F while beef needs 160°F, requiring different cooking times to avoid overcooking the chicken.timing30-45 minutes
- ✓Heat your pan to 375-400°F before adding oil to create the Maillard reaction for proper browning - oil should shimmer but not smoke when ready.technique375-400°F
- ✓Cut proteins into uniform ½-inch pieces because inconsistent sizes create a 30-40% variance in cooking times, leading to overcooked smaller pieces.technique½-inch pieces
- ✓Add sesame oil to the marinade rather than cooking with it because sesame oil has a low smoke point of 350°F and burns easily, turning bitter.ingredient350°F smoke point
- ✓Cook proteins in single layers without overcrowding - leave 1-inch space between pieces to prevent steaming and ensure proper caramelization through moisture evaporation.technique1-inch spacing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken and Beef Sauce
Dive into a flavor explosion with our irresistible Chicken and Beef Sauce! Infused with a medley of fresh garlic, ginger, and a delightful mix of Oyster, Soy, and Sweet Chili sauces, this dish delivers a mouthwatering umami punch with a touch of sweetness and warmth. Perfect for elevating your stir-fries or drizzling over rice, this sauce is sure to become a favorite in your kitchen!
📝 Ingredients
Shopping List
- 1 cup (237 ml) carrots
- 1 lb (454 g) chicken breast
- 1 tablespoon (15 ml) dried parsley
- 1 tablespoon (15 ml) garlic paste
- 1 cup (237 ml) green onions
- 1 teaspoon (5 ml) ground cilantro
- 1 tablespoon (15 ml) seasoning powder
- 3 tablespoons (44 ml) sweet chili sauce
Pantry Items
Amounts also listed in instructions below
- 1 lb (454 g) beef
- 1 cup (237 ml) bell peppers
- black pepper (to taste)
- corn flour (to taste)
- dried basil (to taste)
- ginger paste (to taste)
- light soy sauce (to taste)
- oregano (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)
👨🍳 Instructions
- 1
Season the chicken breast with black pepper, paprika, white pepper, oregano, ground coriander, seasoning powder, and sesame oil.
- 2
Cut the chicken and beef into strips or cubes, ensuring the veggies are cut to the same size.
- 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 with dried parsley and basil.
- 6
Sauté chopped onions with ginger and garlic paste in the flavored oil until fragrant.
- 7
Stir in a blend of fresh pepper and spring onions, then add carrots, bell peppers, and spring onions until softened.
- 8
Add the chicken, beef, oyster sauce, soy sauce, sweet chili sauce, and water to loosen the mixture.
- 9
Stir in the corn flour mixture and adjust seasoning to taste.
- 10
Cover and cook for about 2 minutes until the sauce is ready.
- 11
Serve the herb-infused rice topped with the chicken and beef sauce.
💡 Pro Tips
- ✓Marinate chicken and beef separately for 30-45 minutes before cooking because chicken proteins denature at 140°F while beef needs 160°F, requiring different cooking times to avoid overcooking the chicken.timing30-45 minutes
- ✓Heat your pan to 375-400°F before adding oil to create the Maillard reaction for proper browning - oil should shimmer but not smoke when ready.technique375-400°F
- ✓Cut proteins into uniform ½-inch pieces because inconsistent sizes create a 30-40% variance in cooking times, leading to overcooked smaller pieces.technique½-inch pieces
- ✓Add sesame oil to the marinade rather than cooking with it because sesame oil has a low smoke point of 350°F and burns easily, turning bitter.ingredient350°F smoke point
- ✓Cook proteins in single layers without overcrowding - leave 1-inch space between pieces to prevent steaming and ensure proper caramelization through moisture evaporation.technique1-inch spacing