Ingredients with Measurements:
- 1 pound beef sirloin, sliced thinly
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sha Cha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup beef broth
- Salt and pepper to taste
- Green onions, chopped for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, toss the beef with cornstarch until coated.
2. Heat the wok or skillet over high heat and add the vegetable oil.
3. Add the beef and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
4. Add the onion, red and green bell peppers, garlic, and ginger to the wok and stir-fry for 2-3 minutes until the vegetables are tender.
5. In a small bowl, mix together the Sha Cha sauce, soy sauce, rice vinegar, brown sugar, and beef broth.
6. Pour the sauce into the wok and stir-fry for 1-2 minutes until the sauce thickens.
7. Add the beef back into the wok and stir-fry for another minute until heated through.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 295
Fat: 17g
Carbohydrates: 12g
Protein: 23g
Sodium: 630mg
Sugar: 7g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken breast or tofu.
- Sha Cha sauce can be substituted with hoisin sauce or oyster sauce.
Variations:
- Add sliced mushrooms or broccoli to the stir-fry.
- Use different colors of bell peppers for a more colorful dish.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Slice the beef thinly against the grain for a tender stir-fry.
- Make sure the wok or skillet is hot before adding the ingredients to ensure a good sear.
- Don't overcook the vegetables to maintain their crunchiness.
Storage instructions:
Store leftovers 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 Stir-Fry on a bed of rice or noodles.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more beef broth to thin it out.
- If the beef is tough, marinate it in soy sauce and rice vinegar for 30 minutes before stir-frying.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Sha Cha sauce is a Chinese condiment made from soybean oil, garlic, shallots, chilis, and dried shrimp. It is commonly used in Chinese and Taiwanese cuisine.
Flavor profiles:
The Sha Cha Beef Stir-Fry is savory, slightly sweet, and has a hint of spiciness.
Serving suggestions:
Serve the Sha Cha Beef Stir-Fry with steamed rice or noodles and a side of steamed vegetables.
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Region: Chinese