Exclusive Shacha Beef and Vermicelli Casserole
A bubbling casserole layered with enoki mushrooms, tofu sheets, and sweet potato noodles, all bathed in a fragrant satay sauce broth and topped with silky blanched fatty beef. Nutty, savory, and warming, an irresistible one-pot feast.
Instructions
- 1
Defrost the beef slices in advance and set aside.
- 2
Soak the sweet potato vermicelli in advance.
- 3
Clean the enoki mushrooms after removing the roots.
- 4
Wash Zhang and cut into small sections.
- 5
Add shacha sauce to the bowl.
- 6
Add an appropriate amount of oyster sauce and salt.
- 7
Add clear water and stir evenly.
- 8
Spread enoki mushrooms in the pot.
- 9
Put in a thousand sheets.
- 10
Add the sweet potato vermicelli.
- 11
Put in the beef rolls.
- 12
Pour the sauce over.
- 13
Add an appropriate amount of water.
- 14
Cover and bring to a boil over high heat.
- 15
Cook until the beef rolls change color.
- 16
Stir well and add a little chopped green onion.
- 17
Finished product.
- 18
Finished product.
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Ingredients
Main Ingredients
- Fatty beefto taste
- A thousand sheetsto taste
- Enoki mushroomto taste
Seasonings
- Sweet potato starchto taste
- Peanut oilto taste
- Oyster sauceto taste
- Shacha sauceto taste
- Saltto taste
Auxiliary Ingredients
- chopped green onionsto taste