If you’re anything like me, some weeknights just need a 25-minute dinner that tastes like you worked way harder than you actually did. That’s where this Sha Cha Beef comes in.
It’s fast, loaded with bold savory flavor, and super family-friendly—my crew licks their plates clean every time. Think tender beef, garlicky heat, and a touch of creamy peanut magic all in one sizzling skillet.
Sha Cha Beef is a classic Chinese stir-fry made with tender beef strips and bold, garlicky sha cha sauce (sometimes called sa cha or Chinese BBQ sauce). It’s usually served over hot rice with fresh scallions and sometimes cilantro. The dish originally comes from the Gansu province, but the version we all know and love is a little more Americanized—and totally delicious.
Ingredients
- Flank steak - Is my go-to because it stays juicy when sliced thin across the grain. Skirt steak, sirloin, or even flat iron work too, just make sure to slice them thin and cook quickly so they stay tender.
- Dried shrimp – Packs that deep seafood umami! If you can’t find it, shrimp paste or even a splash of fish sauce will give you a similar savory kick.
- Doubanjiang – The fermented bean paste gives it a punchy, savory base. If you don’t have it, miso or even hoisin sauce can work in a pinch for that salty depth.
- Peanut butter – Adds creamy richness! Tahini is totally fine here.
- Chili oil with flakes – Brings the heat. Use less if your crowd can’t handle spicy.
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Easy Sha Cha Beef
- Marinate the beef: Toss thin beef slices with soy sauce, sesame oil, and cornstarch. Let it sit for 10–15 minutes.
- Make the sha cha sauce: Sauté dried shrimp, garlic, and fermented bean paste in oil. Stir in soy sauce, oyster sauce, chili oil, peanut butter, sugar, and water. Cook until it thickens.
- Cook the beef: In a hot wok, quickly sear the beef until just browned. Remove it from the pan.
- Stir-fry veggies: In the same wok, add carrots and dried chilies. Cook for 1 minute until fragrant.
- Finish it off: Add the beef back in, pour the sauce over, and toss everything until well-coated. Stir in green onions and serve hot.
Tips
- Don’t overcook the beef, it should be in and out of the pan quickly. Slice your beef thin and always go against the grain, this makes a huge difference in tenderness.
- Don’t skip the cornstarch. It helps the beef brown up and gives that velvety coating.
- Get that pan really hot before the beef goes in. You want a fast sear, not a slow stew. Wok pan is ideal for these types of stir fries but a regular pan will work too.
- Dried shrimp adds mega flavor, but shrimp paste is just fine if that’s easier to find.
- You can totally dial down the spice, just use less chili oil or skip the dried chilies.
- Sha cha sauce isn’t satay, it’s funkier, richer, and more savory. Totally worth trying!
Storing Leftovers
- To Store. Pop any leftovers in an airtight container and refrigerate for up to 2 days.
- To Freeze. Wouldn’t recommend freezing—texture of the sauce and veggies gets a little sad.
- To Make Ahead. You can prep the sauce and marinate the beef ahead of time—just stir-fry when ready to eat.
- To Reheat. Warm gently in a skillet with a splash of water or microwave for 1-2 minutes until hot.
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Recipe Card
Sha Cha Beef
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INGREDIENTS
For the Beef
- 1 pounds flank steak, thinly sliced (450 g)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Homemade Sha Cha Sauce
- 2 tablespoon dried shrimp, finely chopped (or shrimp paste)
- 2 tablespoon fermented bean paste, doubanjiang or miso
- 1 tablespoon soy sauce, or tamari
- 1 tablespoon oyster sauce
- 2 tablespoon chili oil with flakes
- 1 tablespoon peanut butter, or tahini
- 2 garlic cloves, minced
- 1 tablespoon sugar, or use coconut sugar
- ¼ cup olive oil
- 2 tablespoon water
Stir-Fry
- 1 tablespoon oil, or as needed
- 1 medium carrots, thinly sliced or julienned
- 3 - 4 dried red chilies, broken in half
- 2 green onions, sliced (use both white and green parts)
INSTRUCTIONS
- Marinate the beef: Toss thin beef slices with soy sauce, sesame oil, and cornstarch. Let it sit for 10–15 minutes.1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 pounds flank steak
- Make the sha cha sauce: Sauté dried shrimp, garlic, and fermented bean paste in oil. Stir in soy sauce, oyster sauce, chili oil, peanut butter, sugar, and water. Cook until it thickens.2 tablespoon dried shrimp, 2 tablespoon fermented bean paste, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 2 tablespoon chili oil with flakes, 1 tablespoon peanut butter, 2 garlic cloves, 1 tablespoon sugar, ¼ cup olive oil, 2 tablespoon water
- Cook the beef: In a hot wok, quickly sear the beef until just browned. Remove it from the pan.
- Stir-fry veggies: In the same wok, add carrots, onion (white part) and dried chilies. Cook for 1 minute until fragrant. Add more oil if needed.1 tablespoon oil, 1 medium carrots, 3 - 4 dried red chilies, 2 green onions
- Finish it off: Add the beef back in, pour the sauce over, and toss everything until well-coated. Stir in green onions and serve hot.2 green onions
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