Teochew Shacha Beef Rice
A classic Teochew dish featuring tender beef in a rich savory shacha sauce, served over rice for a satisfying meal.
Ingredients
16 items- Beef sirloin 250 grams
- Shacha sauce 2 tablespoons
- Onion 1/2
- Green bell pepper 1
- Garlic 3 cloves
- Ginger 1 small piece
- Cooking wine (Shaoxing wine) 1 tablespoon
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 teaspoon
- Sugar 1/2 teaspoon
- White pepper a pinch
- Cornstarch 1/2 teaspoon
- Salt to taste
- Vegetable oil 2 tablespoons
- Cooked rice 4 bowls
- Green onions 2
Nutrition
Steps （7 steps）
Slice beef thinly against grain. Place in bowl, add cooking wine, light soy sauce, dark soy sauce, sugar, white pepper, and cornstarch. Mix well and marinate 20 minutes.
Slice onion, cut bell pepper, mince garlic and ginger. In a small bowl, mix shacha sauce with 1 tbsp water, set aside.
Heat wok over high heat, add oil. When oil hot, add garlic and ginger, stir-fry about 10 seconds until fragrant.
Add marinated beef, spread quickly, stir-fry on high heat until beef changes color and is cooked through, about 1 min. Remove.
In same wok, add onion and bell pepper. Stir-fry on medium heat until onion softens, about 2 min.
Return beef to wok. Add shacha sauce mixture. Stir-fry on high heat to coat well, about 30 sec. Season with salt if needed.
Serve beef over rice. Garnish with chopped green onions.
Tips
Marinating with cornstarch locks in moisture for tender beef. Shacha sauce is salty, taste before adding extra salt.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.