Sha Cha Beef

5 from 1 vote

This sha cha beef recipe is loaded with tender sirloin steak, spicy sha cha sauce, bold spices. It's delicious and bold!

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 320kcal

Allow sirloin to come to room temperature while the sauce is prepared.
Prepare Sha Cha Sauce. Add vegetable oil to a saucepan over medium heat.
Roughly chop the red chili peppers, shallot, garlic cloves, and ginger. **remove most or all of the seeds from the red chile peppers before chopping. The seeds hold the most spice so do this depending on personal preference.**
Add the chopped red chile peppers, shallot, garlic, and ginger to the saucepan. Cook for 5 minutes. Transfer to a food processor and blend into a paste. Return to the pan. Add the powdered shrimp, rice wine vinegar, flour, and sugar. Stir and bring to a boil. Lower heat and let simmer for 5 minutes. Whisk and set aside.
Peel carrots, then cut into thin 1-2” sections. Cut the green onions at an angle into 1-2” sections.
Trim the fat from the sirloin and cut into 1 ½” wide sections, then slice each section into ¼” thick pieces. Add to a bowl and toss with 2 tablespoon vegetable oil, cornstarch, black pepper, salt, and smoked paprika.
Heat 1 tablespoon oil in a wok.
Add sirloin and cook for 1 minute per side. Remove from the wok and set aside.
Add the green onions, carrot, cabbage, and shallot to the wok. Stir fry for 3 minutes.
Add the sirloin back to the wok. Pour in the sha cha sauce and toss to coat. Cook for 5-10 minutes on low heat.
Garnish with chopped green onions and sesame seeds and enjoy!

Always bring your steak to room temperature for even cooking.
Unless you really love heat, remove the seeds from the chile peppers. That's where most of the heat is.
Don't overcook your beef. If you cook it longer than specified, it will get tough.

A side dish will always take a meal up a notch. Find inspiration at What to Serve With Jambalaya.