Chaozhou Shacha Beef Soup (Teochew Satay Beef Soup)
A comforting Teochew soup with rich and slightly spicy shacha sauce, tender beef, and fresh greens. A warm bowlful of savory goodness.
Ingredients
15 items- Beef (sirloin or round) 250g (9 oz)
- Shacha sauce 3 tbsp
- Lettuce 200g (7 oz)
- Bean sprouts 100g (3.5 oz)
- Stock or water 1000ml (4 cups)
- Soy sauce 1 tbsp
- Rice wine 1 tbsp
- Sugar 1 tsp
- Salt To taste
- White pepper A pinch
- Cornstarch 1 tsp
- Cooking oil 2 tbsp
- Garlic 3 cloves
- Ginger 3 slices
- Chili pepper (optional) 1
Nutrition
Steps （7 steps）
Slice beef thinly (about 2mm) against the grain. In a bowl, combine beef with soy sauce, rice wine, white pepper, cornstarch, and 1 tbsp oil; mix well and marinate for 15 minutes.
Heat 1 tbsp oil in a pot over medium heat. Add garlic and ginger; sauté for about 30 seconds until fragrant.
Reduce heat to low; add shacha sauce. Stir-fry slowly for 30 seconds until bubbly and aromatic; do not let it burn.
Pour in stock or water; increase heat to high and bring to a boil. Season with sugar and salt; cook for 2 minutes.
Add lettuce and bean sprouts; cook for about 1 minute until wilted and bright.
Gently slide beef slices into the soup one by one; turn to medium heat and cook for 30-40 seconds until beef just changes color. Turn off heat immediately.
Sprinkle with white pepper and chili rings if desired. Stir and serve hot.
Tips
Slice beef thinly against the grain; adding oil to the marinade helps lock moisture. Cook shacha sauce over low heat to prevent bitterness. Beef should be removed the moment it changes color; residual heat will finish cooking.
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