Satay Beef Vermicelli Hotpot

The satay beef vermicelli pot is rich and flavorful. The satay sauce blends with the tender beef, and the vermicelli absorbs the sauce, making every bite rich and delicious. Especially suitable for winter enjoyment, warming the stomach and satisfying!

Ingredients

3 pack vermicelli
500 gram Cowboy Ribs
2 Shallots (chopped)
1 Garlic (chopped)
6 piece Scallion (diced
6 piece chopped green onion
1 spoon Shacha Sauce
1 teaspoon Curry Sauce
1 spoon Fish Sauce
1 teaspoon Old soy sauce
1 spoon Oyster sauce
1 teaspoon Sugar

Steps

First, put the vermicelli in a basin and soak it in clean water for one hour.
Remove the big bones along the beef ribs.
Remove the bones and slice the beef thinly.
After soaking the vermicelli for an hour, pour out the water and trim the vermicelli to prevent it from being too long.
Heat oil in a wok and sauté minced garlic, shallot and chopped green onion over medium-high heat.
Turn down the heat, add satay sauce and curry sauce, stir in circles until small bubbles appear.
Add 1/2 tablespoon of Shaoxing wine for added flavor.
Add 400ml hot water and bring satay sauce to boil.
Bring to boil, add fish sauce, dark soy sauce, oyster sauce and sugar, stir well and turn off the heat.
Pour a bowl of satay sauce and pour the rest of the sauce into a pot.
Start boiling the satay sauce.
Add vermicelli and when the sauce starts to boil again, turn off the heat and cover the pot.
Bake the vermicelli without flame for about 10 minutes.
Heat another pan with oil, bring to a boil over high heat and add the beef.
Fry the beef for about 20 seconds on each side, until both sides are golden brown.
Add the reserved satay sauce and stir-fry evenly so that each piece of beef is coated with satay sauce.
Finally, add corn water to thicken the sauce.
Place the fried beef into the vermicelli that has been baked for ten minutes.
Sprinkle with chopped green onions. Finish!