CANTONESE HOME COOKING
Chaoshan Shacha Beef Pot with Glass Noodles
潮汕沙茶牛肉煲
This Chaoshan shacha beef pot layers thin beef, glass noodles, enoki mushrooms and onion in one covered pan. Shacha sauce brings the savory seafood-and-spice flavor associated with this eastern Guangdong style of cooking.
By Canto Hearth Editorial
Jump to ingredients & steps ↓
Let’s cook.
Soften noodles and marinate beef
Soak the glass noodles according to the packet until flexible, then drain. Toss beef with 1 tbsp shacha, 1 tbsp soy sauce, cooking wine, oyster sauce, pepper and 1 tbsp cornstarch. Add 1 tbsp oil and refrigerate for 10 minutes.
Layer the pot
Heat the remaining oil in a wide lidded pot. Cook ginger and garlic briefly, then stir in the onion. Spread enoki over the onion and arrange softened noodles on top. Loosen the strands so they can take up liquid evenly.
Add beef and shacha liquid
Arrange beef in a loose, even layer. Mix the remaining shacha and soy sauce with 150 ml water and 1/2 tsp cornstarch. Pour around the sides; the liquid should cover the noodles and sit just below the beef. Add more water if your pot or noodle quantity needs it.
Simmer until everything is cooked
Bring to an active simmer, cover and cook for about 3–5 minutes. Separate any clumps of beef so all surfaces heat evenly. Enoki must be thoroughly cooked, not merely warmed. Check meat doneness rather than relying only on color; whole-cut beef should reach 63°C / 145°F and rest for 3 minutes.
Finish with celery
Add celery and optional chili and simmer for another minute. If the noodles have absorbed all the sauce, add a little hot water. Rest covered for 3 minutes and serve immediately, with rice if desired.
Small details, better cooking.
- Glass noodles keep absorbing liquid after cooking; serve promptly.
- Shacha is not the same as peanut satay sauce. Check the jar before shopping for substitutes.
- Use thin beef slices and separate them well; a thick pile will cook unevenly.
Working with what you have
Enoki mushrooms
Use thinly sliced fresh shiitake mushrooms.
Cook until tender; the amount of liquid released will change.
Chinese celery
Use a small amount of regular celery with its leaves.
Regular celery has a different aroma; finely slice it for a short finishing cook.
Need a unit conversion? Open kitchen tools. For ingredients, visit the pantry.
Questions from the kitchen
What is shacha sauce?
Shacha is a savory Chinese sauce often made with dried seafood, oil and spices. Recipes vary by brand; it is widely used with Chaoshan-style beef.
Why are the noodles dry?
They absorbed more liquid than expected. Start with softened noodles, make sure the sauce covers them and add hot water when necessary.
Does shacha contain peanuts?
Some brands do, while others use different ingredients. Fish, shellfish, soy and peanuts are possible; read the specific label.
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