沙茶涮牛肉 Satay Beef Hot Pot

[Ho Kwok Leung]

沙茶涮牛肉
与涮羊肉媲美，是潮汕人冬春喜爱的食品。

食材
牛后腿肉750克，
生菜1000克，

调料
沙茶酱（潮汕调味品）150克，
精盐6克，
味精3克，
白糖30克，
芝麻酱50克，
辣椒油10克，
熟猪油100克。

烹调方法
1.
牛肉洗净去筋，照肉纹横切成长10厘米、宽6厘米的薄片（越薄越好）；生菜洗净，沥干水分。
2.
将沙茶酱、猪油、麻酱、辣椒油、白糖搅匀成酱料，分盛两碗。
3.
餐桌上置一炉火，放上沙锅，下清汤（没有汤可下清水）、精盐、味精和一碗酱料，汤沸后，将牛肉片和生菜分批放入，边涮边蘸着酱料吃。

【特点】
肉薄而嫩，生菜爽口，有沙茶的滋味。


**Satay Beef Hot Pot**
Rivaling the popularity of instant-boiled mutton, this dish is a beloved winter and spring delicacy among Chaoshan people.

**Ingredients**
- 750g beef hind leg meat
- 1000g lettuce

**Seasonings**
- 150g satay sauce (Chaoshan seasoning)
- 6g salt
- 3g MSG
- 30g sugar
- 50g sesame paste
- 10g chili oil
- 100g lard (melted)

**Cooking Method**
1. Clean the beef, remove tendons, and slice thinly (10cm long × 6cm wide) against the grain (the thinner, the better). Wash and drain the lettuce.
2. Mix satay sauce, lard, sesame paste, chili oil, and sugar into a dipping sauce. Divide into two bowls.
3. Place a portable stove on the dining table with a clay pot. Add broth (or water), salt, MSG, and one bowl of the sauce. Once boiling, parboil the beef slices and lettuce in batches, dipping them into the remaining sauce while eating.

**Features**
Tender beef, crisp lettuce, and rich satay flavor.