Beef with Sha Cha Sauce

Method5 steps · about 35 min

1. 1

   Step 1: Slice the beef thinly across the grain. Mix it with salt (1/2 tsp.), oyster sauce (1 tbsp.), light soy sauce (½ tbsp.), ground pepper (¼ tsp.), sugar (¼ tsp.), Shaoxing wine and the 2 tablespoons water or stock. Marinate for 15 minutes; reserve the cornstarch and sesame oil for just before frying.

   Marinate beef 15 minutes · 15 minUses 150 g beef steak (thinly sliced) · 1/2 tsp. salt · 1 tbsp. oyster sauce · ½ tbsp. light soy sauce · ¼ tsp. ground pepper · ¼ tsp. sugar · ½ tbsp. Chinese cooking wine (Shaoxing wine) · 2 tbsp. water or stock

2. 2

   Step 2: Trim the Yu Choy or Chinese broccoli (1), peeling tough stems and cutting them thin if needed. Bring a large pot of water to a boil with a small pinch of salt and 1 teaspoon vegetable oil. Blanch the greens, starting to check after 10 to 15 seconds and continuing as needed until the leaves wilt and stems are tender-crisp. Drain.

   Uses 1 small bunch of Yu Choy or Chinese broccoli · Water as needed for blanching greens · 1 small pinch salt for blanching greens · 1 teaspoon vegetable cooking oil for blanching

3. 3

   Step 3: Just before frying, mix cornstarch and sesame oil (1 tsp.) into the marinated beef. Add enough cooking oil to coat a large pan bottom and spread in the beef. Let stand about 3 to 5 seconds, then stir gently until the surfaces change color. Lift the beef out immediately; leave about 1 tablespoon of its frying oil in the pan and reserve excess oil for another use.

   Uses Marinated thin beef slices · 3 tsp. corn starch · 1 tsp. sesame oil · Vegetable oil as needed to coat pan bottom

4. 4

   Step 4: Fry garlic (2) and sha cha sauce (2 tbsp.) for around 30 seconds until aromatic. Add beef and mix well.

   Uses Briefly fried marinated beef · About 1 tablespoon retained frying oil · 2 garlic cloves · 2 tbsp. sha cha sauce

5. 5

   Step 5: Transfer the beef slices to the serving plate with blanched vegetables.

   Uses Finished sha-cha beef · Blanched drained greens