Cherry & Dennis Helper Habitat
Teochew Beef Hotpot
潮州牛肉火鍋
Recipe overview
Teochew beef hotpot relies on a clear broth and very fresh thin beef, cooked a slice at a time.
01
Ingredients
Main ingredients
- 600 g thinly sliced beef
- 300 g beef balls
- 250 g daikon radish
- 250 g napa cabbage
- 40 g celery
Clear broth
- 1 L water
- 20 g ginger
- 1 tsp salt
Shacha dip
- 4 tbsp shacha sauce
- 1 tbsp light soy sauce
- 20 g coriander
02
Tools
- cutting board
- knife
- stockpot
- slotted spoon
- ladle
- measuring spoons
03
Steps
Step 1
Keep the beef slices chilled until serving
Keep the beef slices chilled until serving.
Step 2
Slice daikon thinly and cut the napa cabbage
Slice daikon thinly and cut the napa cabbage.
Step 3
Chop celery and coriander
Chop celery and coriander.
Step 4
Slice ginger and put it in the hotpot
Slice ginger and put it in the hotpot.
Step 5
Add water and salt and bring to a gentle bubble
Add water and salt and bring to a gentle bubble.
Step 6
Cook daikon for ten minutes
Cook daikon for ten minutes.
Step 7
Add beef balls and cook until they float
Add beef balls and cook until they float.
Step 8
Mix shacha sauce, light soy sauce and coriander for a dip
Mix shacha sauce, light soy sauce and coriander for a dip.
Step 9
Add cabbage and cook until just tender
Add cabbage and cook until just tender.
Step 10
Use chopsticks to dip one beef slice into the broth
Use chopsticks to dip one beef slice into the broth.
Step 11
Swish for ten to fifteen seconds until it changes colour
Swish for ten to fifteen seconds until it changes colour.
Step 12
Enjoy with dip, celery and hot broth
Enjoy with dip, celery and hot broth.
Common mistakes
- Adding all beef at once drops the broth temperature and overcooks it; swish one slice at a time.
Tips
Once beef balls float, cook one more minute so their centres heat through.
