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Satay Beef with Vermicelli Noodles - 沙爹牛肉粉絲煲


This dish can be made in an earthen pot (clay pot), very simple and easy to make. The vermicelli noodles took up and absorbed all the favours of the delicious satay sauce, beef and vegetables. I’m particularly fond of consuming the noodles and don’t need any rice at all, yet it’s a dish perfectly going with a bowl of steamed rice. Making this dish is very flexible. You can add as many vegetables as you like.

Chinese recipe link: http://www.christinesrecipes.com/…/satay-beef-vermicelli-no…

Ingredients (Serves: 4) 240 gm thinly sliced beef, thawed if frozen, 2 cloves garlic, sliced, 4 to 5 slices ginger, 2 stalks spring onion, sectioned, green and white parts separated 1 small onion, shredded, 2 Tbsp #myjimmysate, 3 tsp peanut butter, 1 ½ cup salt-reduced chicken stock or water, ½ capsicum, julienned, 100 gm vermicelli noodles / glass noodles, soaked and slightly softened, 1 tsp sugar, ½ tsp salt, 1 red chilli,

Marinade: 1 Tbsp light soy sauce, 1 tsp cornflour / corn starch, 1 tsp sugar, 1 Tbsp shaoxing wine, 2 tsp sesame oil, white pepper, to taste

Method: 1. Wipe dry the beef with kitchen paper. Cut the beef into two halves if they are too long. Mix with marinade. Set aside for 10 minutes. 2. Heat oil in a wok over medium-high heat. Place the beef in one single layer in the wok. Cook both sides until 70% done. Set aside. 3. In the same wok, add oil to sauté garlic, ginger and white part of spring onion. Add onion and stir fry until aromatic. Push the vegetables to the sides of wok. In the middle, add #myjimmysate and peanut butter. Saute until fragrant. Stir to combine. 4. Pour in the chicken stock. Bring it to boil. Add capsicum and vermicelli noodles. When it boils again, season with sugar and salt. Toss back the beef. Garnish with green part of spring onion and red chilli. Serve hot.

Reminder: Briefly soak the vermicelli noodles until slightly softened, but don’t be too long as you will further cook them with other ingredients so that they won’t turn mushy. For convenience, you can get the frozen thinly sliced beef for hot pot from Asian grocers to make this dish. Make sure not to over-cook them.

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