Description
A flavorful Chinese stir-fry featuring tender flank steak slices tossed in savory Sha Cha (Chinese satay) sauce, garlic, and green onions, delivering a quick and delicious meal perfect for busy weeknights.
Ingredients
Beef Marinade
- 1 lb flank steak, sliced thin
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp Sha Cha sauce
Main Ingredients
- 2 tbsp Sha Cha sauce (Chinese satay sauce)
- 1 tbsp oyster sauce
- 2 tbsp oil for frying
- 2 cloves garlic, minced
- 2 green onions, chopped
Instructions
- Marinate Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, cornstarch, and 1 tablespoon of Sha Cha sauce. Mix well to evenly coat the beef and let it marinate for 15 minutes to tenderize and infuse flavor.
- Heat Oil: Warm 2 tablespoons of oil in a wok or large skillet over medium-high heat until shimmering, ready for stir-frying.
- Stir-Fry Beef: Add the marinated beef to the hot wok in a single layer. Stir-fry for 2 to 3 minutes until the beef is browned and cooked through, moving quickly to avoid steaming.
- Add Aromatics and Sauces: Add the minced garlic to the beef along with the remaining 1 tablespoon of Sha Cha sauce and 1 tablespoon of oyster sauce. Toss everything quickly to combine the flavors evenly and heat through, about 1 minute.
- Garnish and Serve: Remove from heat and sprinkle the chopped green onions on top. Serve immediately, ideally accompanied by steamed jasmine rice or noodles.
Notes
- Serve with jasmine rice or noodles to soak up the flavorful sauce.
- Adjust the amount of Sha Cha sauce to control the spice level and taste.
- Flank steak can be substituted with sirloin or skirt steak for similar results.
- For a thicker sauce, increase cornstarch slightly in the marinade or add a slurry during cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
