Sha Cha Beef Stir-fry

Method7 steps · about 16 min

1. 1

   Step 1: Prepare everything before heating the wok: thinly slice the beef (1 lb) across the grain, mince the ginger (1-2 tablespoons) and slice the garlic (3 cloves). Wash and dry the scallions (5) and cut diagonally into 2-inch (5 cm) lengths. Mix the beef with 1 tsp soy sauce, 2 tsp cornstarch and 1 tbsp of the divided vegetable oil (1 tbsp). Keep the prepared aromatics and scallions separate and ready; no additional velveting procedure is needed for this route.

   Uses 1 lb beef flank steak or sirloin, thinly sliced across the grain · 1 tsp soy sauce for beef · 2 teaspoons cornstarch · 1 tbsp vegetable oil for mixing with beef · 1-2 tablespoons ginger (minced) · 3 cloves garlic (thinly sliced) · 5 scallions (cut on an angle into 5.1 cm lengths) · Washing water for scallions

   
2. 2

   Step 2: Heat the wok over high heat until very hot, then add 2 tbsp of the divided oil (2 tbsp). Spread in the prepared beef and sear until its surface just turns opaque; it may still be slightly pink inside. Lift it to a clean holding plate, leaving the pan juices in the wok. Continue the recipe promptly so this partially cooked beef can finish in the final stir-fry.

   Uses All seasoned raw beef from step 1, apart from its separate aromatics and washing water · 2 tbsp vegetable oil for searing beef

   
3. 3

   Step 3: Reduce the heat to medium and add the remaining 2 tbsp vegetable oil to the wok. Add all the prepared minced ginger and fry for 1 minute, stirring.

   Fry ginger for 1 minute · 1 minUses Retained pan juices from step 2, apart from its lifted beef · Remaining 2 tbsp vegetable oil for aromatics · All prepared 1–2 tbsp ginger from step 1, apart from its other preparations

4. 4

   Step 4: Add the prepared sliced garlic, all 2 tbsp ready Sha Cha sauce and 2 tsp sugar. Fry this mixture over medium heat for 2 minutes, stirring so the garlic and condiment do not scorch.

   Fry Sha Cha aromatics for 2 minutes · 2 minUses All pan contents from step 3 · All three prepared garlic cloves from step 1, apart from its other preparations · 2 tbsp ready Sha Cha sauce · 2 teaspoon sugar

   
5. 5

   Step 5: Return the held beef and add all the prepared scallions and 1 tbsp finishing soy sauce. Increase the heat to high and stir-fry for about 1 minute, until the scallions wilt. Continue as needed until the beef is cooked through and reaches at least 63°C/145°F; the initial sear and one-minute guide do not by themselves establish doneness.

   Finish beef and scallions for about 1 minute · 1 minUses All pan contents from step 4 · All held beef from step 2, apart from its pan juices already used · All five prepared scallions from step 1, apart from its other preparations · 1 tbsp finishing soy sauce

6. 6

   Step 6: Take the fully cooked stir-fry off the heat and let the beef rest for at least 3 minutes before serving.

   Rest cooked beef for at least 3 minutes · 3 minUses All cooked beef, scallions and sauce from step 5

7. 7

   Step 7: Share the rested stir-fry between four portions and serve immediately with ready cooked hot rice if desired.

   Uses All rested stir-fry from step 6 · Optional ready cooked hot rice