Savoury Sha Cha Beef Stir-Fry
A classic Cantonese-style stir-fry featuring tender beef slices tossed in umami-rich Sha Cha sauce. This quick and flavorful meal is perfect for a weeknight dinner when served over a bed of steamed jasmine rice.
Servings4 Portions
Prep Time10 Mins
Cook Time6 Mins
Difficulty
Easy
Ingredients
4
- beef1 lb
- scallions5
- fresh ginger1.5 tbsp
- garlic cloves, minced3 clove
- Sha cha sauce2 tbsp
- soy sauce4 tsp
- vegetable oil5 tbsp
- sugar2 tsp
- cornstarch2 tsp
Step-by-Step Instructions
01
In a medium bowl, combine the beef with 1 teaspoon of soy sauce, 2 teaspoons of cornstarch, and 1 tablespoon of vegetable oil. Mix thoroughly until the beef is evenly coated and let it marinate for at least 10 minutes.
02
Heat a wok or large skillet over high heat until it begins to smoke. Add 2 tablespoons of vegetable oil and sear the beef quickly in batches if necessary. Cook until the beef just turns opaque but remains slightly pink in the center. Remove the beef from the wok and set aside.
03
Reduce the heat to medium and add the remaining 2 tablespoons of oil to the wok. Stir-fry the ginger for 1 minute until fragrant. Add the minced garlic, Sha Cha sauce, and sugar, frying the mixture for 2 minutes to develop the deep, savoury flavours.
04
Return the beef and any accumulated juices to the wok along with the scallions and the remaining tablespoon of soy sauce. Increase the heat to high and stir-fry for 1 minute until the scallions are slightly wilted and the sauce coats the beef perfectly.
Chef's Tips
For the most tender results, always slice your beef against the grain. If you cannot find Sha Cha sauce (often labeled as Chinese BBQ sauce or Bull Head sauce), you can substitute it with a mix of satay sauce and a touch of fish sauce, though the flavour profile will shift slightly.
