Oven-Roasted Beef
Garlic Vermicelli Seafood

A brilliant fusion feast featuring tender oven-roasted marinated beef paired with a bed of savory garlic vermicelli loaded with fresh clams, shrimp, and oysters.

Ingredients

• 400 g beef pieces
• 100 g red onions
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp white sugar
• 1 tbsp cooking oil
• 1 head garlic
• 2 pcs red chili
• 2 tbsp cooking oil for sauce
• 1 tbsp oyster sauce for sauce
• 1 tbsp light soy sauce for sauce
• 0.5 tsp salt for sauce
• 1 tsp chicken bouillon
• 1 tsp white sugar for sauce
• 200 g Chinese cabbage
• 150 g vermicelli noodles
• 300 g fresh clams
• 200 g shrimp
• 200 g fresh oysters
• 50 ml clean water
• to taste green onions

Instructions

1. 1Marinate the beef with savory seasonings

   

   Place the beef pieces and sliced red onions into a bowl, then add oyster sauce, light soy sauce, dark soy sauce, salt, black pepper, white sugar, and cooking oil. Use a gloved hand to thoroughly mix everything together so the beef absorbs the rich flavors.

   Tip: Ensure the seasoning is distributed evenly across all the beef pieces.
2. 2Bake the marinated beef

   

   Take the marinated beef and onions and spread them out evenly in a single layer across a baking sheet lined with parchment paper. Bake in the preheated oven at 200 degrees for 8 minutes until tender and fragrant.

   Tip: Spread the pieces out in a single layer to ensure even baking.
3. 3Stir-fry minced garlic and red chili

   

   Heat oil in a small pan over medium heat, then add the finely chopped minced garlic and red chili. Stir-fry continuously until the mixture becomes wonderfully fragrant and turns slightly browned.

   Tip: Keep the heat medium to avoid burning the minced garlic.
4. 4Mix the rich garlic sauce

   

   Add oyster sauce, light soy sauce, salt, chicken bouillon, and white sugar directly into the pan with the fried garlic and chili, stirring well to combine into a smooth, savory sauce base.

   Tip: Stir constantly while adding seasonings to create a smooth, unified sauce base.
5. 5Layer fresh Chinese cabbage

   

   Take fresh Chinese cabbage leaves and arrange them neatly to form a solid protective base layer at the bottom of a frying pan.

   Tip: Cover the bottom of the pan completely with cabbage leaves to protect the ingredients above.
6. 6Add vermicelli noodles on top

   

   Place a portion of vermicelli noodles directly on top of the Chinese cabbage layer inside the frying pan, distributing them evenly to absorb upcoming cooking juices.

   Tip: Distribute the noodles evenly over the cabbage so they absorb the cooking juices well.
7. 7Arrange fresh clams

   

   Add the fresh clams directly into the pancite: 1, distributing them evenly over the layer of vermicelli noodles and Chinese cabbagecite: 1 for uniform cooking.

   Tip: Make sure the clams are evenly distributed so they cook uniformly.
8. 8Layer shrimp and oysters

   

   Neatly arrange the shrimp and fresh oysters on top of the seafood and noodle layers inside the pancite: 1 so they absorb maximum flavor.

   Tip: Place the delicate seafood nicely on top to absorb the flavors evenly during cooking.
9. 9Spoon garlic sauce and simmer

   

   Take the prepared garlic sauce and evenly spoon it over the top of the arranged seafood, noodles, and vegetablescite: 1. Add a little clean water, cover the pan to cook, and garnish with chopped green onions before serving alongside the oven-roasted beef.

   Tip: Ensure the garlic and chili mixture coats the seafood well to infuse maximum flavor as it cooks.

Storage & Reheating

Burn It Off

Frequently Asked Questions