Ingredients with Measurements:
- 8 oz. beef sirloin, thinly sliced
- 8 oz. lo mein noodles
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tbsp. vegetable oil
- 2 tbsp. Sha Cha sauce
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 1/4 cup water
- 2 green onions, sliced
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the lo mein noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
3. In the same wok, add the garlic and stir-fry for 30 seconds. Add the bell peppers and onion and stir-fry for 2-3 minutes until slightly softened.
4. Add the Sha Cha sauce, soy sauce, oyster sauce, sugar, black pepper, and water to the wok. Stir to combine.
5. Add the cooked lo mein noodles and beef to the wok. Toss everything together until the noodles and beef are coated in the sauce.
6. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 14g
Carbohydrates: 43g
Protein: 23g
Sodium: 1050mg
Sugar: 7g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or shrimp.
- Lo mein noodles can be substituted with spaghetti or linguine.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli or snow peas.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use hoisin sauce instead of Sha Cha sauce for a sweeter flavor.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Make sure to slice the beef thinly so it cooks quickly and evenly.
- Cook the noodles al dente so they don't become mushy when stir-fried.
- Don't overcrowd the wok or skillet when stir-frying to ensure everything cooks evenly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sha Cha Beef Lo Mein in a large bowl or on a platter. Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Egg rolls
- Fried rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed rice
- Wonton soup
- Chinese broccoli with oyster sauce
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the sauce is too salty, add a bit of sugar or honey to balance it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sha Cha sauce is a popular Chinese condiment made from soybean oil, garlic, shallots, chilies, and dried shrimp. It is commonly used in stir-fries and hot pot dishes.
Flavor profiles:
The Sha Cha Beef Lo Mein has a savory and slightly spicy flavor from the Sha Cha sauce. The beef is tender and the vegetables add a nice crunch.
Serving suggestions:
Serve the Sha Cha Beef Lo Mein as a main dish for lunch or dinner. It can also be served as a side dish for a larger Chinese meal.
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Region: Chinese