300g wagyu beef cubes, 1 bunch vermicelli, soak until soft, 2 cloves garlic, 20g, green onion, 20g ginger, 2-3 red chili peppers, 100mL water, 2 tbs #myjimmysate, 1 tbs Chinese cooking wine, 1 tsp sugar, ½ tsp salt, ¼ tsp black pepper
Method: 1. Soak the vermicelli in water until soft, drain and set aside. 2. Minced the garlic, slice the ginger and cut the green onion into section. 3. Season the beef with salt and pepper. 4. In the clay pot, add oil on a high heat, sear the beef until golden brown and set aside. 5. In the same pot, sauté garlic and ginger until fragrant, add satay sauce, sugar, Chinese cooking wine and cook for a minute, then add water and bring it to boil. 6. Add vermicelli and cook until it almost absorb the liquid then place the beef back quick stir. 7. Cover the lid and let it cook for 2 minutes. Add the green onion and red chilies. Mix together and ready to serve.
300克和牛粒, 1束粉絲，浸泡至軟身, 2瓣蒜頭, 20克蔥, 20克薑, 2-3隻紅辣椒, 100毫升水, 2湯匙#正味沙嗲醬，1湯匙紹興酒，1茶匙糖，1/2茶匙鹽，1/4茶匙黑胡椒粉
1. 用水浸泡粉絲至軟身，瀝乾水，放在一旁備用 2. 蒜頭切粒，薑切片，蔥切段 3. 牛肉以鹽及黑胡椒粉調味 4. 高火燒熱砂鍋，落油，煎和牛至呈金黃色，放在一旁備用 5. 用步驟4相同的砂鍋，炒香蒜頭及薑片，加入沙嗲醬、糖及紹興酒，煮1分鐘，然後加水煮沸 6. 加入粉絲，煮至吸乾鍋內的醬汁，然後和牛回鍋快攪拌勻
7. 蓋上鍋蓋煮2分鐘，最後加入蔥花及紅辣椒，拌勻，即可上碟
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