Sha Cha Beef Stir-fry
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.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound beef ((450g, thinly sliced against the grain; can use flank steak or sirloin))
- 1 teaspoon soy sauce ((plus 1 tablespoon))
- 2 teaspoons cornstarch
- Vegetable oil
- 1-2 tablespoons ginger ((minced))
- 3 cloves garlic ((thinly sliced))
- 2 tablespoons Sha cha Sauce
- 2 teaspoon sugar
- 5 scallions ((cut on an angle into 2-inch lengths))
Instructions
- 1
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.
- 2
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.
- 3
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.