Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (2024)

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Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (1)

by: Sarah

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Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (2)

Sha Cha Sauce (沙茶酱) is really underrated, and I’m not sure why. Often labeled on its packaging as “Chinese BBQ Sauce” in English, sha cha sauce is a mixture of shallots, garlic, dried shrimp, fish, and chilies. It may not exactly sound all that appetizing, but it’s a vaguely seafood-y, umami-laden condiment, and this Sha Cha Beef Stir-fry puts it front and center.

Where You Might’ve Seen Sha Cha Sauce

Sha Cha Sauceis most often used in hot pot dipping sauces. If you’ve ever been to a hot pot restaurant and stood overwhelmed by choice at the sauce bar, you know that Sha Cha is just one of many different condiments that can go into a good hot pot dipping sauce.

Everyone has different preferences for what they’d like their sauce to be, and as a result, sha cha is rarely featured as a key ingredient.

A Simple, Tasty Stir-fry That I Definitely Didn’t Make Up

Even I love the stuff and have never used it in a stir-fry. Which is why, when I was brainstorming new recipes to blog, I thought, “how about a sha-cha-based stir-fry?”

As it turns out, I am not the first person to think of this. Surprise surprise.

Sha Cha Beef is indeed a real dish, dating back thousands of years. I’d just never tried it!

My version is pretty simple, featuring beef, scallions, ginger, and two big tablespoons of the good stuff. This Sha Cha Beef stir-fry is super satisfying with steamed white rice and a veggie side, and it only takes minutes to put together.

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (3)

Here’s how to make it!

Sha Cha Beef Stir-fry Recipe Instructions

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (4)

To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. For more information and preparing beef, see my dad’s post on how to slice and velvet beef for stir-fries.

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (5)

Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (6)

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, Sha Cha Sauce, and sugar, and fry this mixture for 2 minutes.

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (7)

Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (8)

Serve with rice!

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (9)

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (10)

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (11)

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5 from 6 votes

Sha Cha Beef Stir-fry

This Sha Cha Beef Stir-fry puts sha cha sauce (沙茶酱) front and center. Often labeled on its packaging as “Chinese BBQ Sauce” in English, sha cha sauce is a mixture of shallots, garlic, seafood, and chilies that yields a savory, vaguely seafood-y, umami-laden condiment perfect for stir-fries.

by: Sarah

Course:Beef

Cuisine:Chinese

Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (12)

serves: 4

Prep: 10 minutes minutes

Cook: 6 minutes minutes

Total: 16 minutes minutes

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Ingredients

  • 1 pound beef (450g, thinly sliced against the grain; can use flank steak or sirloin)
  • 1 teaspoon soy sauce (plus 1 tablespoon)
  • 2 teaspoons cornstarch
  • Vegetable oil
  • 1-2 tablespoons ginger (minced)
  • 3 cloves garlic (thinly sliced)
  • 2 tablespoons Sha cha Sauce
  • 2 teaspoon sugar
  • 5 scallions (cut on an angle into 2-inch lengths)

Instructions

  • To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.

  • Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.

  • Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.

nutrition facts

Calories: 349kcal (17%) Carbohydrates: 6g (2%) Protein: 21g (42%) Fat: 27g (42%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 2g Monounsaturated Fat: 1g Cholesterol: 82mg (27%) Sodium: 176mg (7%) Potassium: 394mg (11%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 360IU (7%) Vitamin C: 4.6mg (6%) Calcium: 59mg (6%) Iron: 3.4mg (19%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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Sha Cha Beef Stir-fry - A Quick & Easy Woks of Life Recipe (17)

About Sarah

Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.

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