Teochew cuisine is known for its simple yet bold flavours and this stir-fry is no exception. What elevates this dish is the addition of shacha sauce, a distinctive condiment made from garlic, shallots, dried shrimp and various spices. With its complex umami flavor profile and hints of sweetness and spiciness, shacha sauce adds depth and character to the stir-fry.
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Teochew-Style Stir-Fried Beef with Shacha Sauce
- Prep Time: 15 minutes + 30 minutes Standing time
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Serves 4 1x
Ingredients
Beef
¾ lb (375 g) Beef Top Sirloin Grilling Steak, 1 inch (2.5 cm) thick
Cold water
1 egg
3 tbsp (45 mL) shacha sauce, see Note*
1 tsp (5 mL) EACH dark soy sauce, oyster sauce and Shaoxing wine
½ tsp (2 mL) granulated sugar
½ tsp (2 mL) cornstarch
1 tbsp (15 mL) peanut or canola oil
Stir-Fry
6 tbsp (90 mL) peanut or canola oil, divided
¾ lb (375 g) baby gai lan (Chinese broccoli)
1 tsp (5 mL) granulated sugar
Salt
6 slices (¼ inch/0.5 cm) peeled gingerrooot
4 cloves garlic, minced
1 tbsp (15 mL) fish sauce
¼ cup (60 mL) water (approx)
2 green onions, cut in 1-inch (2.5 cm) lengths
Hot cooked rice
Thinly sliced green onions (optional)
Instructions
- Beef: Cut beef across the grain into slices, slightly thinner than ¼ inch (0.5 cm) and 3 inches (8 cm) long. Place in a bowl; add cold water to cover. Swish it around until the water darkens. Drain well in a colander, lightly pressing out water. Set aside.
- Whisk egg in a bowl; whisk in shacha sauce, soy sauce, oyster sauce, Shaoxing wine and sugar. Add the beef and massage well with the ingredients to ensure it’s thoroughly coated. Add 2 tbsp (30 mL) cold water and massage it into the beef until absorbed. Stir in cornstarch, then oil until beef is evenly coated. Cover and refrigerate for 30 minutes.
- Stir-Fry: Trim ends of gai lan but do not remove the stems. Place in a bowl and add cold water to cover; let soak for 30 minutes. Drain well and cut into 3-inch (8 cm) segments. Set aside.
- Assemble all of the ingredients near the cooking area. Place a sieve over a bowl to drain the beef. Set kitchen fan to HIGH. Heat a 14- to 16-inch (35 to 40 cm) wok or heavy skillet over high heat until it smokes. Turn off the heat and swirl in 1 tbsp (15 mL) of the oil (this seasons the wok). Return heat to high and add gai lan; stir-fry for about 2 minutes, until bright green and thick stems are tender-crisp. Sprinkle with sugar and season to taste with salt. Arrange in a neat row on a flat serving platter; set aside.
- Wipe out wok and return to high heat until it smokes. Turn off the heat and swirl in 4 tbsp (60 mL) of the oil. Return heat to high; add half of the beef with marinade and stir-fry for 1 to 2 minutes, until it loses its raw red colour. Transfer beef with mesh skimmer to sieve over the bowl. Reheat oil and repeat with remaining beef with marinade. Set beef aside in sieve. Discard any liquid from bowl.
- Wipe out wok and return to high heat until it smokes. Turn off the heat and swirl in the remaining 1 tbsp (15 mL) oil. Return heat to high; add gingerroot and stir-fry for about 30 seconds, until fragrant. Add garlic; stir-fry for a few seconds. Return beef to wok; stir-fry for about 2 minutes, until browned but still pink inside and heated through. Add fish sauce and ¼ cup (60 mL) water; stir to combine. Stir in green onion pieces. Add more water, if necessary, until a thick sauce coats the beef.
- Spoon beef mixture on top of the gai lan. Serve immediately with rice, garnished with sliced green onions, if desired.
Notes
* Shacha sauce is labeled as barbecue sauce or satay sauce but bears no resemblance to the peanut-based sauce. The most common brand is Bullhead which can be identified by its distinctive silver-labeled tin or bottle with red lettering. It’s often used as a marinade for grilled beef and as an ingredient in dipping sauce for hotpot.
