Tuesday, May 31, 2011

Red pepper onion sha cha beef 紅椒洋蔥沙茶牛肉

Holidays are over and we are back to work today. We were so busy cleaning the house yesterday, so I made this quick stir-fry for lunch today. Also, I can use up some of the produce from my in-laws' garden. The weather has been very warm lately, and the vegetables grow at an incredibly fast speed. Good news for us -- we have fresh vegetables everyday! The weather has been very warm, and we don't have air conditioner. This colorful dish should boost our appetite.
sha cha sa
  • 1/2 pound beef, thin sliced
  • 1 red pepper, thin sliced
  • 1 medium yellow onion
  • 3-4 leeks or scallions


1. Marinate the beef with 2 Tbsp soy sauce, 1 Tbsp cooking wine and 1 Tbsp corn starch.
2. Slice the vegetables in about 2-inch long pieces.
3. Heat up 2-3 Tbsp sesame oil in pan. Cook the beef until brown, then quickly mix in the vegetables. Season with 2 Tbsp soy sauce and 1 Tbsp sha cha sauce.

Sha cha sauce is a paste made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp. It has a savory and slightly spicy taste. It is great to use as a rub on BBQ meat.

Since this is for lunch, and it's going to get reheated, so I don't want to cook the vegetables too long.

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