Satay Beef Clay Pot (Chaoshan Style)
Ingredients
- 250 beef
- 1.5 satay sauce
- 100 enoki mushrooms
- 2 Longkou vermicelli noodles
- 1 onion
- 10 ginger and garlic
- 1 bird eye chili
- 1 Chinese celery
Instructions
- Prepare 250g beef (slice thinly; if knife skills are challenging, buy pre-sliced fresh beef). Marinate with 1 tbsp satay sauce, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp oyster sauce, a pinch of white pepper, then add 1 tbsp cornstarch and 1 tbsp cooking oil. Mix well and marinate for 10 minutes. Also prepare 100g enoki mushrooms, 2 bundles of Longkou vermicelli (soaked until soft), 1 onion sliced, 1 stalk Chinese celery diced, bird eye chili sliced, and 10g ginger and garlic. (You can substitute vermicelli and mushrooms with other favorites like tofu skin or tofu.)
- Heat oil in a pot, sauté ginger and garlic until fragrant.
- Add onion and stir-fry until aromatic.
- Layer enoki mushrooms on top of the onions.
- Place vermicelli on top of the mushrooms.
- Arrange the marinated beef on top of the vermicelli.
- Prepare satay sauce mixture: 0.5 tbsp satay sauce, 1 tbsp light soy sauce, half bowl water, a little cornstarch. Stir well. (Taste with chopstick for saltiness; add salt if bland, more water if too salty.)
- Pour the sauce along the edge of the pot. The sauce level should be slightly below the beef but enough to cover the vermicelli. Cover and simmer on high heat for 3-5 minutes. (If using more vermicelli or no juicy vegetables underneath, add more sauce to level with the beef, as vermicelli absorbs liquid.)
- Once beef changes color (cooked through), sprinkle with diced celery and bird eye chili. Simmer for another minute. (Important: Do not overcook to keep beef tender.)
- Remove from heat and serve. So aromatic!
