Sha Cha Beef - 沙茶牛肉 - fried beef with asparagus

Ingredients

• 450 gbeef tenderloin
• 1 tbspsha cha sauce
• 1 tbspcornflour
• 1 tspShaoxing rice wine
• 1 tspdark soy sauce
• ¼ tsppalm sugar
• ½ tspwhite pepper
• 2 tbspwater
• 1 tbspoil
• 15 spearsgreen asparagus
• 4 clovesgarlic
• 6 cmginger
• 1 tbspsha cha sauce
• ¼ tspsalt
• 1 tspsesame oil
• 1½ tbspoil

Instructions

1. 1

   Slice the beef

   Cut the beef tenderloin into thin strips or slices.

2. 2

   Mix the marinade

   Stir together 1 tbsp sha cha sauce, the cornflour, rice wine, dark soy sauce, palm sugar, white pepper and water until smooth. Add the beef and work the mixture into it until absorbed, then stir in 1 tbsp oil. Leave to marinate for 15 minutes.

3. 3

   Prepare the vegetables

   Cut the asparagus into pieces. Thinly slice the garlic and ginger.

4. 4

   Cook the aromatics

   Heat 1½ tbsp oil in a pan until very hot. Add the garlic and ginger and sauté briefly.

5. 5

   Stir-fry and serve

   Add the beef and stir constantly until it changes colour. Add the asparagus and 1 tbsp sha cha sauce, then keep stirring and cooking until done. Mix in the salt and sesame oil, then serve.

What is sha cha beef?

Sha cha beef is a Chinese-style stir-fry named for sha cha sauce, a savoury, aromatic condiment. It is cooked quickly over high heat, with the beef and vegetables coated in the sauce.

This version pairs tenderloin with green asparagus. A short marinade seasons the beef, while garlic and ginger bring a fresh, fragrant base to the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the oils contribute much of the fat; the asparagus adds some carbohydrates and fibre. Serve with a modest portion of rice and extra vegetables if you want a more balanced plate.

Choosing the ingredients

Beef tenderloin: its tender texture suits a fast stir-fry. Slice it thinly so the pieces cook quickly and evenly.

Sha cha sauce: it provides the dish’s distinctive savoury flavour. There is some in the marinade and more in the pan, so keep those amounts separate.

Asparagus: cut the spears into bite-sized pieces for easier, more even cooking. Thinly sliced garlic and ginger release their flavour quickly in the hot oil.

Marinating the beef

Cornflour, water and the other marinade ingredients form a coating that clings to the beef. Work the mixture into the slices until it is absorbed, then add the oil as directed.

The stated marinating time is 15 minutes. This gives the beef time to take on the seasoning while you prepare the vegetables.

Managing the heat

Heat the pan until very hot before adding the oil and aromatics. Sauté the garlic and ginger only briefly so they flavour the oil without burning.

Add the beef and stir constantly, as the method directs. Once it changes colour, add the asparagus and sauce and continue cooking until done.

Checking the finish

Look for beef that has changed colour and asparagus that is cooked through while still holding its shape. The recipe does not give a specific cooking time for either, so use these visual cues.

Stir in the salt and sesame oil at the end. Mixing them through just before serving keeps their seasoning and aroma distinct.

Serving the stir-fry

Serve the beef and asparagus as soon as they are cooked. A plain bowl of rice makes a simple accompaniment and takes well to the savoury sauce.

Keep any accompaniments separate until serving, so the beef and asparagus remain easy to portion.

Recipe notes & tips

• Slice the beef thinly and evenly so it cooks at a similar pace.
• Have the asparagus, garlic and ginger ready before heating the pan.
• Wait until the pan is very hot before adding the aromatics.
• Keep the beef moving as it cooks to follow the method’s high-heat stir-fry approach.
• Add the sesame oil at the end, as directed, rather than cooking it with the beef.

Variations

• Serve with rice: add a bowl of plain rice alongside the stir-fry.
• Change the vegetable: use another quick-cooking vegetable in place of some asparagus.
• Adjust the sauce: use less sha cha sauce in the pan for a milder flavour.
• Add spring onions: slice and scatter them over the finished dish.
• Use another tender cut: slice it thinly so it is suited to quick stir-frying.

Common mistakes to avoid

• Thick beef slices: they may cook unevenly; cut the meat into thin, consistent pieces.
• Cold pan: the ingredients may cook slowly; heat the pan until very hot first.
• Burnt aromatics: garlic and ginger can scorch if left too long; sauté them briefly.
• Crowded pan: the beef may not cook as intended; use a pan large enough to keep the ingredients moving.
• Overcooked asparagus: it can lose its shape; keep stirring and check it as it cooks.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan until steaming hot throughout, stirring regularly.

Frequently asked questions