Shacha niurou (沙茶牛肉)

Name: Shacha niurou
Total time: 40 min
Yield: 4
Cuisine: China
Ingredients: 453 g beef; 2 tbsp sha cha sauce; 1 tbsp corn starch; 1 tsp Shaoxing rice wine; 1 tsp dark soy sauce; 0.25 tsp sugar; 0.125 tsp ground white pepper; 2 tbsp water; 2.5 tbsp neutral vegetable oil; 15 pcs asparagus; 3 pcs garlic; 6 pcs ginger; 0.25 tsp salt; 1 tsp sesame oil

China

The dish features quickly stir-fried beef in a fragrant sha cha sauce with crisp asparagus. The combination of soy sauce, rice wine, and spices gives the meat a rich flavor, while sesame oil finishes the dish with a light nutty note.

Ingredients

453 g beef
2 tbsp sha cha sauce
1 tbsp corn starch
1 tsp Shaoxing rice wine
1 tsp dark soy sauce
0.25 tsp sugar
0.125 tsp ground white pepper
2 tbsp water
2.5 tbsp neutral vegetable oil
15 pcs asparagus
3 pcs garlic
6 pcs ginger
0.25 tsp salt
1 tsp sesame oil

Steps

Slice the beef against the grain into thin pieces about 3 mm thick.
In a large bowl, combine sha cha sauce, corn starch, Shaoxing rice wine, sugar, ground white pepper, and water until smooth.
Add the beef to the marinade and knead thoroughly, then pour in the vegetable oil and mix again so each piece is coated with oil.
Let the beef marinate for about 10 minutes.
Meanwhile, trim the asparagus, cut off the tough ends, and slice the stalks on a diagonal into shorter pieces.
If using other vegetables that require longer cooking, briefly blanch them in salted water.
Heat the wok over high heat, add the remaining vegetable oil and let it heat up.
Add ginger and garlic to the heated wok, stir-fry for a few seconds, then add the marinated beef and toss quickly so the meat cooks evenly.
When the beef is nearly fully browned, add the asparagus and the remaining tablespoon of sha cha sauce, stir quickly for another 30 seconds.
Finally, season with salt and add sesame oil, stir and serve.