08/26/2026
Beef and Bean Curd Stick Claypot with Shacha Sauce (ę²č¶č
ē«¹ēčē
²)
Ingredients
* 2Ā½ lb blade roast, thinly sliced against the grain
* 120 to 140g bean curd sticks, soaked until softened
* 6 cloves garlic
* 1 large yellow onion, sliced
* 4 green onions, whites diced, greens finely diced and reserved
* 3 slices ginger
* 1 large handful fresh basil
* 1 Tbsp Shaoxing wine
* 2 Tbsp cooking oil
* Bull Head Shallot Sauce, to finish
Beef Marinade
* 2 Tbsp light soy sauce
* 2 Tbsp Shaoxing wine
* 1Ā½ Tbsp Bull Head Shacha Sauce
* 1 tsp cracked black pepper
* Ā¼ tsp baking soda
* Ā½ cup+ slurry (2 Tbsp potato starch + Ā¾ cup water)
* 1 Tbsp cooking oil
Seasonings
* 1Ā½ Tbsp Bull Head Shacha Sauce mixed with Ā½ cup water
* 1 Tbsp light soy sauce
* 1 Tbsp fish sauce
* 2 tsp MSG
Method
* Combine the beef with the marinade ingredients and marinate for at least 30 minutes.
* Heat the oil in a claypot or casserole. SautƩ the garlic, yellow onion, green onion whites and ginger until fragrant, then add the Shaoxing wine and let it cook off for about 30 seconds.
* Add the softened bean curd sticks, Ā¼ cup of the Shacha mixture and about Ā½ cup water. Cover and simmer until the bean curd sticks begin to soften, but not too soft. During the last 10 minutes of simmering, stir in a large handful of fresh basil.
* Add the soy sauce, fish sauce and MSG. Arrange the marinated beef over the bean curd sticks and pour over the remaining Shacha mixture.
* Cover and cook for 5 minutes at medium high heat, or until the beef is cooked to your liking.
* Finish with a spoonful of Bull Head Shallot Sauce, sprinkle over the green onion greens and serve hot.
