Beef with Sha Cha Sauce

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ pounds Beef, Preferably A Hind Quarter Cut
• 1 teaspoon Salt
• 1 whole Small Red Chili Pepper
• 3 cloves Garlic
• 5 slices Ginger
• 1 bunch Chinese Cabbage Or Bok Choy
• 2 Tablespoons Sha Cha Sauce (Found Online, Made By Market-Lee Kum Kee In The US)
• 1 teaspoon Sugar
• 1 Tablespoon Light Soy Sauce
• 1-½ Tablespoon Water
• 1 Tablespoon Cooking Oil, Divided
• 1 teaspoon Chili Oil (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Thinly slice the beef against the grain. Toss it with half of the salt and half of the sugar, then let it sit for 10 minutes.

2. Mince the garlic, cut the ginger into thin matchsticks, thinly slice the chili pepper, and separate the Chinese cabbage or bok choy stems from the leaves, cutting both into 2-inch pieces.

3. In a small bowl, stir together the sha cha sauce, light soy sauce, water and the remaining sugar.

4. Heat a wok over high heat and add half of the cooking oil. Stir-fry the beef for 1 to 2 minutes until no pink remains and it reaches 145°F (63°C) in the thickest part. Rest it for 3 minutes, then remove it from the wok.

5. Add the remaining oil to the wok, then stir-fry the garlic, ginger and chili for 30 seconds until fragrant.

6. Add the cabbage stems and stir-fry for 2 minutes, then add the leaves and the remaining salt and stir-fry for 2 more minutes until just tender.

7. Return the beef to the wok, pour in the sauce mixture and toss for 1 to 2 minutes until glossy and heated through.

8. Serve hot, drizzling with chili oil if using (optional).