Ollies Sauted Shredded Beef With Sha Cha Sauce

Sha Cha Beef Stir-fry

Posted:iv/21/2018 Updated:8/20/2020

Sha Cha Sauce ( 沙茶酱) is really underrated, and I'm not certain why. Often labeled on its packaging equally "Chinese BBQ Sauce" in English, sha cha sauce is a mixture of shallots, garlic, dried shrimp, fish, and chilies. Information technology may not exactly sound all that flavory, but it's a vaguely seafood-y, umami-laden condiment, and this Sha Cha Beef Stir-fry puts information technology front end and center.

Where You Might've Seen Sha Cha Sauce

Sha Cha Sauce is well-nigh often used in hot pot dipping sauces. If you've always been to a hot pot eating place and stood overwhelmed past choice at the sauce bar, you know that Sha Cha is just 1 of many different condiments that tin can go into a good hot pot dipping sauce.

Everyone has different preferences for what they'd like their sauce to be, and every bit a outcome, sha cha is rarely featured as a key ingredient.

A Simple, Tasty Stir-fry That I Definitely Didn't Make Up

Even I love the stuff and have never used it in a stir-fry. Which is why, when I was brainstorming new recipes to blog, I thought, "how nigh a sha-cha-based stir-fry?"

As information technology turns out, I am not the offset person to think of this. Surprise surprise.

Sha Cha Beef is indeed a real dish, dating dorsum thousands of years. I'd but never tried information technology!

My version is pretty simple, featuring beefiness, scallions, ginger, and 2 big tablespoons of the proficient stuff. This Sha Cha Beefiness stir-fry is super satisfying with steamed white rice and a veggie side, and it only takes minutes to put together.

Hither'south how to go far!

Sha Cha Beef Stir-fry Recipe Instructions

To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. For more than data and preparing beef, see my dad'due south post on how to slice and velvet beefiness for stir-chips.

Oestrus your wok over loftier estrus until smoking. Add 2 tablespoons vegetable oil, and sear the beefiness until it just turns opaque (it can nonetheless be slightly pink). Remove the beef from the wok and set up aside.

Reduce the oestrus to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for i minute. Add together the garlic, Sha Cha Sauce, and sugar, and fry this mixture for 2 minutes.

Add together the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increment the heat to loftier, and stir-fry for 1 infinitesimal, until the scallions are wilted.

Serve with rice!

Prep: ten minutes

Melt: 6 minutes

Total: sixteen minutes

• ▢ one pound beefiness (450g, thinly sliced confronting the grain; can utilise flank steak or sirloin)
• ▢ 1 teaspoon soy sauce (plus ane tablespoon)
• ▢ 2 teaspoons cornstarch
• ▢ Vegetable oil
• ▢ ane-2 tablespoons ginger (minced)
• ▢ iii cloves garlic (thinly sliced)
• ▢ 2 tablespoons Sha cha Sauce
• ▢ two teaspoon sugar
• ▢ 5 scallions (cut on an angle into 2-inch lengths)

• To the beef, add ane teaspoon soy sauce, two teaspoons cornstarch and ane tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add two tablespoons vegetable oil, and sear the beef until information technology just turns opaque (it can nonetheless be slightly pinkish). Remove the beef from the wok and gear up bated.

• Reduce the heat to medium, and add together another couple tablespoons of oil to the wok. Add the ginger and cook for 1 infinitesimal. Add together the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.

• Add together the scallions and beefiness 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.

Calories: 349 kcal (17%) Carbohydrates: 6 g (two%) Protein: 21 k (42%) Fat: 27 g (42%) Saturated Fatty: 9 g (45%) Polyunsaturated Fat: 2 g Monounsaturated Fat: i one thousand Cholesterol: 82 mg (27%) Sodium: 176 mg (seven%) Potassium: 394 mg (eleven%) Cobweb: i chiliad (iv%) Carbohydrate: 2 m (2%) Vitamin A: 360 IU (vii%) Vitamin C: 4.vi mg (half dozen%) Calcium: 59 mg (6%) Fe: 3.4 mg (xix%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes simply. While we do our best to provide nutritional information as a full general guideline to our readers, we are non certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide dissimilar results, depending on their sources. To obtain accurate nutritional data for a recipe, utilize your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Almost Sarah

Sarah is the older daughter/sister in The Woks of Life family unit. Creator of quick and easy recipes for harried abode cooks and official Woks of Life photographer, she grew upwardly on episodes of Ready Set Cook and Skilful Eats. She loves the outdoors (and of course, *cooking* exterior), and her obsession with food continues to this day.

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