Beef and Vermicelli Pot with Satay BBQ Sauce
Hello everyone
Today I am going to share with you a "Beef and Vermicelli Pot with Satay BBQ Sauce"
Here is 270g of fresh beef
And 100g of vermicelli (slip of the tongue 200g)
This is satay BBQ sauce
Furthermore 1 grain of beef stock
Or chicken stock / broth
Even water is Okay if not in hand any of these
Garlic cloves
Ginger
And spring onions
Marinate the beef
Add in some ginger slices
Add in a bit of white pepper powder
White pepper always grabs the taste
Don’t put too much
2 teaspoons light soy sauce
1 teaspoon sugar
1 teaspoon oyster sauce
This is liquid starch (starch + water)
Here is about 2 tablespoons
Pour it in bit by bit at several times
Pour in 1 tablespoon cooking oil
Pour in a bit of dark soy sauce if not like pale
Marinate it 15 minutes to half an hour
Keep it in the fridge if marinated for half an hour
Rinse the vermicelli
Dissolve the beef stock with a little bit hot water
Add water into the beef soup to 300ml
This is cool water
Soak the vermicelli in the beef stock to soft
Pour in a bit of cooking oil
Saute the ginger slices
Garlic slices
Shallots
Add in the vermicelli and the beef stock after sauteed ginger and garlic
The vermicelli has soaked in the beef stock for 15 minutes and it is softened
Cover the pot and cook for 3 minutes
Pour in a bit of cooking oil
Saute the ginger and garlic slices
Turn to low heat after sauteed garlic slices
Add in 1 tablespoon of satay BBQ sauce
To saute
Add in the beef
Turn up the heat
The beef no need to have fully cooked
Cook it to medium well
Take away the pan from the heat
The vermicelli has been cooked for 3 minutes
Add the medium well beef into the pot
Add in cut spring onions
Cover the pot
Turn off the heat
If you don't mind the wine smell is too strong
Baste a bit of Shaoxing wine along the edge of the lid
Turn off the heat
It is ready to serve
Let me taste it