Shacha Watercress and Beef Stir-Fry
- Low calorie
- Easy recipes
Shacha sauce is a popular sauce in Taiwan and Chaozhou (in the Guangdong province in China); it was modelled after southeast Asian satay sauces. If it’s unavailable, use 1 tbsp/15 mL Asian chili sauce with garlic and a dash of fish sauce instead. This stir-fry can be served as a main course or a side dish.
Ingredients
- 8 oz (250 g) beef flank steak or sirloin steak (Substitute lean lamb)
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) soy sauce
- 1 tbsp (5 mL) cornstarch
- 2 bunches watercress (5 oz/150 g each)
- 2-1/2 tbsp (37 mL) peanut or vegetable oil
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 red hot pepper, sliced
- 2 tbsp (30 mL) shacha sauce (Chinese barbecue sauce)
- 1/4 tsp (1 mL) granulated sugar
Preparation
Slice beef thinly on bias across the grain; mix with 1 tbsp/15 mL water, sesame oil, soy sauce and cornstarch. Let stand for 10 minutes.
Meanwhile, pinch off tough bottoms of stems from watercress; discard. Rinse watercress, shaking off any excess water.
In wok or skillet, heat peanut oil over high heat; add garlic, onions and hot pepper. Fry until fragrant, 20 to 30 seconds; add beef mixture. Stir-fry until seared, 1 to 2 minutes.
Stir in shacha sauce; stir-fry until beef is coated and sauce is fragrant, about 30 seconds. Stir in watercress and sugar; stir-fry until beef is cooked through and watercress is tender, 1 to 2 minutes.
Makes 2 to 4 servings.
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