3 ways to cook spicy and fragrant satay beef hot pot for a warm rainy day

Prepare and Marinate the Beef

Rinse the beef brisket you bought thoroughly twice with water and salt, then drain and cut into small pieces about 1/2 finger thick.

Next, place the cut beef brisket into a bowl along with 1 tablespoon of beef stew powder, 1 tablespoon of minced garlic and onion, 1 tablespoon of satay, 1/3 teaspoon of pepper, and 1 teaspoon of seasoning powder.

Then mix well and marinate for about 10 minutes for the beef to absorb the spices evenly.

Prepare Other Ingredients

For lemongrass, use a knife to crush and cut into pieces about 2.5 – 3 finger lengths. Remove the stems of the chili peppers, wash them clean, and cut into 3 equal sections.

After washing the tomatoes, remove the stems and then cut them into small cubes.

Stir-fry beef

Place a pot on the stove, add 1 tablespoon of cooking oil, and heat over medium heat for about 1 minute until the oil is hot, then add the remaining chopped onion and garlic along with 4 tablespoons of chopped lemongrass.

Sauté over medium heat for about 2 minutes until the onion, garlic, and lemongrass become fragrant and begin to turn golden, then add the marinated beef.

Stir-fry continuously for another 3 minutes until the beef is browned on the surface and releases the characteristic aroma of satay, then add the diced tomatoes.

After that, stir well until the tomatoes are just cooked, then season with 1/2 teaspoon of sugar and 1/2 teaspoon of salt and continue to mix for another 4 minutes to allow the beef and tomatoes to absorb the seasoning.

Cooking Hotpot

After stir-frying the beef and tomatoes, add 2 liters of pork bone broth along with 1 tablespoon of seasoning, 1 tablespoon of sugar, 1 tablespoon of satay, and 3 tablespoons of rice vinegar.

Stir well and continue to cook for another 5 minutes until the hotpot broth boils and the spices dissolve, then add chopped lemongrass, 3 pieces of sliced chili, and 2 tablespoons of fish sauce.

Next, lower the heat and simmer for another 5 minutes for the hotpot broth to reduce. Just adjust the seasoning to taste and turn off the stove.

Final Product

The Beef Satay Hotpot can be served by scooping the hotpot into a small pot, dipping a few slices of fillet beef into the hot broth, and topping it with various accompanying vegetables such as: pumpkin flowers, eggplant, mustard greens, and a little roasted peanuts, then you can add egg noodles and enjoy!

When eating this dish, you will feel the warm hotpot broth seasoned to perfection with a bit of spicy satay flavor, the sourness of rice vinegar, and a hint of fragrant fried lemongrass.

The beef is tender and sweet, not too chewy, and evenly absorbs the spices, while the accompanying vegetables are crispy and delicious. It will surely make your family love it endlessly!

Prepare the ingredients

Beef brisket should be washed clean and drained. As for the beef tenderloin, after washing, you should slice it thinly to your liking.

Taro should be peeled with a knife, washed clean, and then cut into bite-sized cubes. The chili should be washed, smashed, or chopped finely.

Cooking Hot Pot

Add 30g of cinnamon and cardamom into the pot and sauté them over medium heat for about 3 minutes until fragrant, then add 2 liters of beef broth, 4 small chili peppers, 500g of beef brisket along with 2 tablespoons of seasoning and 1 tablespoon of sugar.

Mix well and boil for about 5 minutes until the beef is tender, then remove it and cut into bite-sized pieces.

Next, put 8 pieces of fermented tofu, 2 tablespoons of chili oil into a bowl, then use a spoon to mash and mix until the mixture is well combined.

Add the mixed ingredients along with 300g of taro, 500g of sliced beef brisket, 1 tablespoon of seasoning, 1 tablespoon of sugar, 3 tablespoons of rice vinegar, and 1/2 tablespoon of monosodium glutamate into the hot pot that is cooking.

Finally, just stir well and wait until the broth boils to complete the dish.

Final Product

Serve the hot pot with egg noodles, fried tofu skin, and vegetables; the fillet beef only needs to be briefly dipped in the broth to be ready to eat.

The satay beef hot pot is enticing just by its aroma. This dish is a perfect combination of sweet broth, the distinctive smell of fermented tofu, the creamy texture of taro, and the tender, flavorful beef.

Marinate the beef

After purchasing the beef, wash it clean and cut it into bite-sized pieces, then marinate the beef with 1 tablespoon of minced garlic, 1 tablespoon of minced lemongrass, 1 jar of sate, 1 tablespoon of sugar, and 2 tablespoons of seasoning powder, and let it marinate for 30 minutes.

Fry the taro

After purchasing the taro, peel it and cut it into bite-sized pieces, then roast it in the air fryer at 180 degrees for 15 minutes.

Making satay beef hot pot

Place a pot on the stove, add 1 tablespoon of cooking oil, 1 tablespoon of minced garlic, and 1 tablespoon of minced lemongrass to sauté until fragrant. Next, add the marinated beef and stir-fry until browned, then add 1.5 liters of water and simmer on low heat for 1 hour.

After that, add tomatoes and sweet corn, followed by 2 tablespoons of rock sugar, 1 tablespoon of vinegar, 1 tablespoon of satay, and finally the taro. Now it’s time for the feast!

Final product

The satay beef hot pot served with vegetables and noodles blends the spicy flavor of satay with the sweetness of the beef. Enjoy it with pieces of creamy taro, sipping the delicious hot pot broth, ensuring you stay really warm on rainy days. Wishing you success in making it!