Hey there, my foodie friend! Are you familiar with Sha Cha Beef Stir-Fry? If you haven’t tried it yet, you’re missing out! Sha cha sauce is a delicious blend of shallots, garlic, dried shrimp, fish, and chilies that gives this dish a unique umami flavor. It may sound a bit fishy, but trust me, once you taste it, you’ll understand why it’s the star ingredient. Don’t believe me? Give it a try and let your taste buds be the judge!
Places to Find Sha Cha Sauce
The most common application of Sha Cha Sauce is as a dipping sauce for hot pots. Sha Cha is just one of many possible condiments that go into a good hot pot dipping sauce, as anyone who has visited a hot pot restaurant and stood overwhelmed by choice at the sauce bar can attest.
Because of the wide variety of preferred sauces, sha cha is rarely the star of the show.
A quick and easy stir-fry that I can guarantee you didn’t invent.
Even though I really enjoy it, I’ve never added it to a stir-fry before. Hence, “how about a sha-cha-based stir-fry?” came to mind when I was thinking of new blog post ideas.
Surprisingly, it seems I was not the first to consider this possibility. No one could have expected that.
The history of Sha Cha Beef goes back thousands of years; it’s not a made-up dish. Simply put, I had never given it a shot before.
Simply beef, scallions, ginger, and two heaping tablespoons of the good stuff go into my version. Served with steamed white rice and a side of vegetables, this Sha Cha Beef stir-fry is a complete meal and takes only minutes to prepare.
Learn the recipe right here!
- 450g of thinly sliced beef
- 2 teaspoons of cornstarch
- 5 scallions
- 1 teaspoon of soy sauce (plus 1 tablespoon)
- 3 cloves of thinly sliced garlic
- 2 tablespoons of Sha cha Sauce
- 1-2 tablespoons of minced ginger
- 2 teaspoon of sugar
- Vegetable oil
- Mix 1 teaspoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon vegetable oil into the beef. Harmonize everything together.
- Prepare a smoking-hot wok over high heat. Toss in 2 tablespoons of oil of your choice and sear the beef until it barely loses its pink color (it can still be slightly pink). Take the beef out of the skillet.
- Toss in a few more tablespoons of oil and turn the heat down to medium, then place the wok on the stove. After a minute, add the ginger and continue cooking. For an additional 2 minutes, fry the garlic, Sacha sauce, and sugar.
- Toss the remaining tablespoon of soy sauce with the beef and scallions in the wok. Stir-fry the scallions for 1 minute at high heat or until they are wilted.