A RECIPE · MAIN
Clay Pot Beef and Bean Curd with Bull Head Sauce
Thinly sliced blade roast marinated in soy, Shaoxing wine and Shacha sauce, simmered in a clay pot over softened bean curd sticks with garlic, ginger, onion and cilantro, and finished with Bull Head Shallot Sauce.
By Jeremy Potvin
Serves 4 to 6
Watch the Method
Ingredients
Beef and Bean Curd
- 2½ lb blade roast, thinly sliced against the grain
- 120 to 140 g 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 cilantro
- 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 potato starch slurry (2 Tbsp potato starch whisked into 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
Equipment
- Clay pot or casserole with lid
- Mixing bowl
The pot I used
Wide Body 9" Clay Pot
$34.99 CAD
Stovetop and oven safe. Do you need one for this recipe? No. Is it cooler? Yes.
Method
Shot in the Gozney Dome XL, but a stovetop over medium heat works the same way. No clay pot? Any heavy lidded casserole will do.
Step 1: Marinate The Beef
- Combine the beef with the soy sauce, Shaoxing wine, Shacha sauce, pepper and baking soda.
- Mix in about ½ cup of the slurry, then the oil. Marinate for at least 30 minutes.
- Meanwhile, stir the Shacha sauce for the seasonings into ½ cup water and set aside.
Step 2: Build The Aromatics
- Heat the oil in the clay pot. Sauté the garlic, onion, green onion whites and ginger until fragrant.
- Add the Shaoxing wine and let it cook off for about 30 seconds.
Step 3: Simmer The Bean Curd
- Add the bean curd sticks, ¼ cup of the Shacha mixture and about ½ cup water.
- Cover and simmer until the bean curd begins to soften but still holds its shape. Stir in the cilantro for the last 10 minutes.
Step 4: Add The Beef
- Stir in the soy sauce, fish sauce and MSG.
- Arrange the beef over the bean curd and pour over the remaining Shacha mixture.
- Cover and simmer for 30 minutes. Optional: pull the pot partway through and give everything a gentle mix.
Step 5: Finish And Serve
- Spoon over some Bull Head Shallot Sauce, scatter with the green onion greens and serve hot.
Cooking for your health?
Soy sauce, Shaoxing wine, fish sauce, Shacha and MSG make this one high in sodium and not gluten free. Keep The Recipe adapts it for low sodium, kidney health, gluten free or heart health and cholesterol, and shows you exactly what changed.
Keep The Recipe
Your Recipes · Your Health
Soy sauce, Shaoxing wine, fish sauce, Shacha and MSG make this one high in sodium and not gluten free. Keep The Recipe adapts it for low sodium, kidney health, gluten free or heart health and cholesterol, and shows you exactly what changed.