INDICA INSTITUTE

This Taiwanese-style beef claypot is built around one can of Bull Head Shacha Sauce (沙茶醬), also known as sha cha or Taiwanese BBQ sauce. It's a savoury, umami-packed paste made with dried fish, shrimp, garlic and shallots, and once you have a can in your fridge you'll be putting it on everything. Tender blade roast marinated in shacha, soy and Shaoxing wine, simmered over bean curd sticks with fresh basil, and finished with Bull Head Shallot Sauce. Pure comfort food. Find both sauces at T&T or any Asian grocery store. TAIWANESE BEEF AND BEAN CURD STICK CLAYPOT WITH SHACHA SAUCE (沙茶腐竹牛肉煲) Ingredients * 2½ 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 * 1½ Tbsp Bull Head Shacha Sauce * 1 tsp cracked black pepper * ¼ tsp baking soda * ½ cup+ slurry (2 Tbsp potato starch + ¾ cup water) * 1 Tbsp cooking oil Seasonings * 1½ Tbsp Bull Head Shacha Sauce mixed with ½ 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. Sauté 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, ¼ cup of the Shacha mixture and about ½ 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. More recipes on my Substack: https://jeremypotvin.substack.com/ Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com. Follow along: Instagram: https://www.instagram.com/jeremypotvincooking YouTube: https://www.youtube.com/@jeremypotvincooking #shachasauce #shacha #taiwanesefood #chinesecooking #claypot #beefrecipe #asiancooking #beancurd #comfortfood #asianrecipes