Description
Sha Cha Beef is a flavorful stir-fry dish featuring tender sirloin steak cooked with a spicy and savory Sha Cha sauce, complemented by fresh vegetables like carrots, cabbage, and green onions. This Chinese-inspired recipe combines bold flavors from red chili peppers, garlic, ginger, and a unique powdered shrimp addition, resulting in a delicious, aromatic meal perfect for a quick and satisfying weeknight dinner.
Ingredients
Beef and Marinade
- 1.5-2 lb sirloin steak
- 3 tablespoon vegetable oil (divided)
- 2 tablespoon cornstarch
- 1 teaspoon coarse black pepper
- ½ teaspoon salt
- 1 teaspoon smoked paprika
Vegetables
- 3 green onion stalks
- 1 medium shallot
- 2 carrots
- 1 cup chopped cabbage
Sha Cha Sauce
- 3 red chile peppers (seeds mostly removed based on spice preference)
- 1 medium shallot
- 3 cloves garlic
- 1 ginger root (peeled, about 1 inch piece)
- 1 tablespoon powdered shrimp
- ⅓ cup soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoon all purpose flour
- 2 tablespoon sugar
- Pinch red pepper flakes
Garnish
- Toasted sesame seeds
- Chopped green onions
Instructions
- Prepare the sirloin: Allow the sirloin steak to come to room temperature. Trim off any excess fat, then cut into 1 ½ inch wide sections, slicing each section into thin ¼ inch slices. Place in a bowl and toss with 2 tablespoons vegetable oil, cornstarch, black pepper, salt, and smoked paprika, ensuring the beef is evenly coated.
- Make the Sha Cha sauce: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Roughly chop red chili peppers (removing most or all seeds depending on spice tolerance), shallot, garlic cloves, and peeled ginger. Add chopped ingredients to the pan and cook for 5 minutes to soften and release aromas.
- Blend the sauce: Transfer the cooked mixture into a food processor and blend until a smooth paste forms. Return this paste to the saucepan and add powdered shrimp, soy sauce, rice wine vinegar, all purpose flour, sugar, and a pinch of red pepper flakes. Stir well and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes, whisking occasionally. Remove from heat and set aside.
- Prepare the vegetables: Peel the carrots and cut into thin 1-2 inch sections. Cut green onions diagonally into 1-2 inch sections. Chop the shallot if not already chopped. Have cabbage roughly chopped and ready.
- Cook the beef: Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add the marinated sirloin slices and cook for 1 minute on each side until lightly seared but still tender. Remove the beef from the wok and set aside.
- Stir fry the vegetables: In the same wok, add green onions, carrots, cabbage, and shallot. Stir fry for about 3 minutes until the vegetables are tender-crisp and vibrant.
- Combine and simmer: Return the cooked sirloin to the wok with the vegetables. Pour the prepared Sha Cha sauce over the mixture and toss well to evenly coat all ingredients. Cook on low heat for 5-10 minutes to allow flavors to meld and the beef to finish cooking.
- Garnish and serve: Remove from heat and garnish the Sha Cha beef with toasted sesame seeds and chopped green onions. Serve immediately and enjoy your delicious stir-fried Sha Cha beef.
Notes
- Adjust the amount of red chili pepper seeds in the sauce to control spice level according to personal preference.
- Powdered shrimp is a traditional ingredient in Sha Cha sauce to add umami depth; if unavailable, substitute with shrimp paste or omit for a milder flavor.
- Ensure the sirloin is cut thinly and marinated with cornstarch to achieve a tender and velvety texture.
- Use a wok or large skillet for best stir-frying results and even cooking.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
