This Sha Cha Beef Stir-fry puts sha cha sauce (沙茶酱) front and center. Often labeled on its packaging as “Chinese BBQ Sauce” in English, sha cha sauce is a mixture of shallots, garlic, seafood, and chilies that yields a savory, vaguely seafood-y, umami-laden condiment perfect for stir-fries.
6 min
Serves
4
Medium
Asian
Ingredients
- 1 lb beef (450 g, thinly sliced against the grain; can use flank steak or sirloin)
- 1 tsp soy sauce (plus 1 tbsp)
- 2 tsp cornstarch
- Vegetable oil
- 1-2 tbsp ginger (minced)
- 3 cloves garlic (thinly sliced)
- 2 tbsp Sha cha Sauce
- 2 tsp sugar
- 5 scallions (cut on an angle into 2-inch lengths)
Preparation
Not specified
Cooking
- To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil.
- Mix well.
- Heat your wok over high heat until smoking.
- Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink).
- Remove the beef from the wok and set aside.
- Reduce the heat to medium, and add another couple tablespoons of oil to the wok.
- Add the ginger and cook for 1 minute.
- Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.
- Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce.
- Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
