Ingredients

The following ingredients have 4 Servings
  • 1 pound beef ((450g, thinly sliced against the grain; can use flank steak or sirloin))
  • 1 teaspoon soy sauce ((plus 1 tablespoon))
  • 2 teaspoons cornstarch
  • Vegetable oil
  • 1-2 tablespoons ginger ((minced))
  • 3 cloves garlic ((thinly sliced))
  • 2 tablespoons Sha cha Sauce
  • 2 teaspoon sugar
  • 5 scallions ((cut on an angle into 2-inch lengths))

Instruction

  • To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.
  • Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.
  • Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.