Sha cha beef is a stir-fried beef dish flavored with ginger and garlic. This dish will transport you to Taiwan in just ten minutes thanks to its intensely savory flavors.
This traditional Taiwanese dish is prepared with common ingredients and umami-rich shacha sauce. Learn how to make perfectly tender wok-seared beef by reading on. My sha cha chicken is the ideal flavorful alternative if you don’t like beef.
Where You Might’ve Seen Sha Cha Sauce
Hot pot dipping sauces are where Sha Cha Sauce is most frequently used. Sha Cha is just one of many different ingredients that can go into a good hot pot dipping sauce, as anyone who has ever visited a hot pot restaurant and been overwhelmed by the selection at the sauce bar can attest.
Sha cha is not frequently used as a main ingredient because everyone has different preferences for their sauce.
A Simple, Tasty Stir-fry That I Definitely Didn’t Make Up
Even though I adore the product, I have never included it in a stir-fry. Because of this, when I was considering what recipes to blog about, I considered making a stir-fry with a sha-cha base.
It turns out that I am not the only one who has thought of this. Surprise surprise.
Sha Cha Beef is a genuine dish that has been around for a very long time. I’d just never tried it!.
With beef, scallions, ginger, and two heaping tablespoons of the good stuff, my version is fairly straightforward. With steamed white rice and a vegetable side, this Sha Cha Beef stir-fry is incredibly filling and only takes a few minutes to prepare.
Here’s how to make it!
Sha Cha Beef Stir-fry Recipe Instructions
Heat your wok over high heat until smoking. The beef should be seared in 2 tablespoons of vegetable oil until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.
Add a few more tablespoons of oil to the wok and lower the heat to medium. Add the ginger and cook for 1 minute. Fry the mixture of the garlic, Sha Cha Sauce, and sugar for two minutes.
Reintroduce the beef, scallions, and one more tablespoon of soy sauce to the wok. Turn up the heat to high and stir-fry the scallions for one minute, or until they are wilted.
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Sha Cha Beef Stir-fryThis 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.
- 1 pound (450 grams) of beef, thinly sliced against the grain; flank steak or sirloin may be used.
- ▢ 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)
- Add one teaspoon soy sauce, two teaspoons cornstarch, and one tablespoon vegetable oil to the beef. Mix well. Heat your wok over high heat until smoking. The beef should be seared in 2 tablespoons of vegetable oil until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.
- Add a few more tablespoons of oil to the wok and lower the heat to medium. Add the ginger and cook for 1 minute. Add the sugar, sacha sauce, and garlic, and stir-fry for two minutes.
- Reintroduce the beef, scallions, and one more tablespoon of soy sauce to the wok. Turn up the heat to high and stir-fry the scallions for one minute, or until they are wilted.
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