Q: Can I use a different cut of beef for this recipe?
A: Yes, while the recipe uses beef tenderloin, you can use other cuts as long as they’re thinly sliced.
Q: Is it necessary to use a clay pot?
A: No, you can use any deep cooking pot, but a clay pot is preferred for better flavor infusion.
Chicken Sauce Winter Melon Beef Pot
Notes
Ingredients:
- Winter melon, 300g
- Beef tenderloin, 180g
- Green onion, to taste
- Garlic, 1 head
- Cilantro, 2 stalks
- Tai Tai Le Fresh Chicken Sauce, 2 squeezes
- Cooking wine, 1 teaspoon
- Light soy sauce, 2 teaspoons
- Dark soy sauce, ½ teaspoon
- Cornstarch, 2 teaspoons
- Ground black pepper, to taste
- Salt, to taste
- Sugar, a pinch
- Water, as needed
- Cut the winter melon into strips approximately 1cm wide.
- Slice the beef tenderloin into pieces about the thickness of a coin.
- Chop the garlic and slice the green onions.
- Mix the beef slices with 1 teaspoon of light soy sauce, a squeeze of chicken sauce, a suitable amount of ground black pepper, and cooking wine. Then add cornstarch and mix well to marinate.
- Prepare the sauce: Mix 1 teaspoon of light soy sauce, ½ teaspoon of dark soy sauce, 1 squeeze of chicken sauce, a pinch of sugar and salt, and an appropriate amount of water.
- Heat oil in a clay pot over medium heat, then sauté green onions and garlic until fragrant.
- Add the winter melon strips and stir-fry until they are evenly coated with oil.
- Place the marinated beef slices evenly on top of the winter melon strips.
- Pour the prepared sauce into the pot along the sides.
- Cover the pot and cook over medium heat for about 10 minutes.
- Turn off the heat and sprinkle cilantro on top before serving.
- High in protein from beef and rich in vitamins from winter melon.
- Contains healthy fats and essential nutrients from the beef and garlic.
- Low in carbohydrates, suitable for a low-carb diet.
