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–+ servings
boauf sa cha sur fond de bois

Sa Cha beef

A classic Chinese stir-fry of tender beef tossed in savory Sa Cha sauce.
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5/5 (7)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Chinese
Servings: 2 personnes
Calories: 229kcal
Author: Marc Winer

Equipment

Ingredients

  • 200 g beef thinly sliced
  • 1 small bunch Chinese broccoli gai lan; substitute with bok choy

Marinade

  • 0.5 teaspoon salt
  • 1 tablespoon oyster sauce
  • 0.5 tablespoon light soy sauce
  • 0.25 teaspoon ground white pepper
  • 0.25 teaspoon sugar
  • 0.5 tablespoon Shaoxing wine
  • 2 tablespoons water
  • 3 teaspoons cornstarch
  • 1 teaspoon sesame oil

Stir-fry

  • cooking oil as needed
  • 3 cloves garlic minced
  • 2 tablespoons Sa Cha sauce

Procédé

  • Thinly slice the beef, then combine it in a bowl with all the marinade ingredients.
    200 g beef, 0.5 teaspoon salt, 1 tablespoon oyster sauce, 0.5 tablespoon light soy sauce, 0.25 teaspoon ground white pepper, 0.25 teaspoon sugar, 0.5 tablespoon Shaoxing wine, 2 tablespoons water, 3 teaspoons cornstarch, 1 teaspoon sesame oil
    tranches de boeuf avec les ingrédients de la marinade
  • Let the beef marinate for 15 minutes.
    boeuf marinant
  • Blanch the vegetables: Bring a large pot of water to a boil, add a pinch of salt and 1 teaspoon neutral oil.
    1 small bunch Chinese broccoli
    eau qui bout
  • Cook for 10–15 seconds, just until bright green and crisp-tender. Don’t overcook.
    kai lan en train de blanchir
  • Pour enough oil into a large pan to coat the bottom in a 2–3 cm layer. Heat to 120–140 °C.
    cooking oil
  • Lay the beef slices in a single layer. Sear for 5–10 seconds, then stir gently until they just change color.
    boeuf dans poêle
  • As soon as the beef turns opaque, scoop it out, leaving about 1 tablespoon of oil in the pan. Reserve the rest for another stir-fry.
  • Add the garlic and Sa Cha sauce and sauté over medium heat for about 30 seconds, until fragrant.
    3 cloves garlic, 2 tablespoons Sa Cha sauce
    ail émincé et sauce sa cha qui sautent
  • Return the beef to the pan and toss for 1–2 minutes to coat.
    boeuf rajouté dans la poêle
  • Serve the beef with the blanched greens alongside.

Notes

The exact amount of oil isn’t critical, but it really improves the texture, especially if you’re new to this dish or still mastering heat control. For the final photo I’d already cooked several rich dishes, so—as you can see—I went a little lighter on the oil.

Nutrition

Calories: 229kcal | Féculents: 3g | Protein: 21g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 214mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2530IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 2mg
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