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
