Shacha Beef

Shacha Beef

by Yuebao Mama

4.8 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

In the past two days it was snowing in Hangzhou and the temperature dropped sharply. I was too lazy to buy food, took out the stock steak in the refrigerator, and made this shacha beef. The taste is unique, especially for dinner!
Shacha sauce is a mixed condiment that originated in Chaoshan and is popular in Fujian and Guangdong provinces. Light brown in color, paste-like, with special compound aromas such as garlic, onion and peanuts, compound fresh and salty taste of dried shrimps and light soy sauce, as well as slight sweet and spicy taste.

Ingredients

Shacha Beef

1. Prepare materials;

Shacha Beef recipe

2. After the steak is thawed, cut into strips for later use;

Shacha Beef recipe

3. Heat the pan and add butter;

Shacha Beef recipe

4. After the butter has melted, add the cut beef and stir fry;

Shacha Beef recipe

5. Add appropriate amount of Shacha sauce;

Shacha Beef recipe

6. Stir-fry for 1 minute, you can get out of the pot!

Shacha Beef recipe

7. Serve on a plate, sprinkle with cooked white sesame seeds, ready to eat!

Shacha Beef recipe

Tips:

1. The beef does not need to be over-fried, otherwise it will affect the taste.

Comments

Similar recipes

Steak and Vegetable Skewers

Steak, Cucumber, Yellow Pepper

Matsutake and Fungus Fish Soup

Steak, Matsutake, Fungus

Steamed Fish Cubes with Chopped Pepper

Steak, Chopped Pepper, Cooking Wine

Tomato Fish Soup

Tomato, Steak, Cooking Wine

Pan-fried Steak

Steak, Tricholoma, Okra

Pan-fried Steak

Steak, Tricholoma, Okra