Chaozhou Shacha Beef Hotpot
A classic Chaoshan hotpot with rich and aromatic shacha sauce broth, tender beef slices, and various fresh sides—perfect for warming winter gatherings.
Ingredients
13 items- beef tenderloin or sirloin 300 g
- shacha sauce 3 tbsp
- broth or water 500 ml
- ginger 3 slices
- spring onions 2
- tofu 200 g
- lettuce 200 g
- vermicelli 50 g
- cooking wine 1 tbsp
- light soy sauce 1 tsp
- sugar ½ tsp
- salt 1 tsp
- cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Slice 300 g beef tenderloin into thin pieces about 0.2 cm thick. Mix with 1 tbsp cooking wine, 1 tsp light soy sauce, and ½ tsp sugar. Marinate for 10 minutes to enhance flavor.
Heat a clay pot or hotpot pot over medium heat. Add 1 tbsp oil, then sauté 3 ginger slices and 2 spring onion white sections for about 30 seconds until fragrant.
Add 3 tbsp shacha sauce, reduce to low heat, and stir-fry for 1 minute until the sauce is well blended with the oil and aromatic.
Pour in 500 ml broth or water, turn to high heat and bring to a boil. Skim off any foam, add 1 tsp salt and ½ tsp sugar, then reduce to low heat and simmer for 5 minutes to deepen the flavor.
Cut 200 g tofu into cubes, wash 200 g lettuce, and soak 50 g vermicelli in warm water for about 10 minutes. Arrange them on serving plates.
Pour the prepared broth into the hotpot base and bring to a rolling boil. Use chopsticks to pick up beef slices and swish in the broth for 10-15 seconds until just cooked through, then remove immediately.
Dip the hot beef into extra shacha sauce or garlic-chili sauce and enjoy while warm. Then cook the tofu, lettuce, vermicelli, and other sides in the broth, keeping a gentle simmer.
Adjust salt and replenish water or broth as needed during cooking. Skim off any impurities to keep the broth clear and flavorful.
Tips
Slice beef against the grain for tenderness. Always sauté the shacha sauce over low heat before adding liquid to unlock its full aroma. Never cook the beef longer than 15 seconds to avoid toughness.
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