Sha Cha Beef and Shrimp Recipe

The Final Recipe of 2007: Beefiness and Vegetables With Sha Cha Sauce

My final recipe for 2007 had to exist Chinese, and I wanted it to exist something very special, festive and beautiful. And, as yous can see above, I was lucky plenty to capture an image of the Shao Hsing vino bursting into flame as I deglazed the wok. (Stir frying with i mitt and taking photographs with the other is not a really proficient idea, just and then far I accept neither fix my pilus on fire, nor dropped the camera into the wok.)

Since this recipe uses beef tenderloin, I suggest that you lot reserve it for holidays and special occasions; for lesser meals, you tin can use a less expensive cutting of beef such equally sirloin or pinnacle round steak. These cuts of beef are quite flavorful, simply not quite every bit meltingly tender as tenderloin. It will not be every bit rich if you use some other cut of beefiness steak, but it volition nonetheless exist festive.

The main flavoring ingredient in this stir fry, which was cooked every bit a luxurious dish in restaurants in Hong Kong, is Sha Cha Sauce. Sha cha sauce is a succulent condiment that is based on seafood, specifically brill fish and shrimp, but is also fabricated tangy and spicy by the addition of shallots, garlic and chilies in oil. Information technology is fragrant, redolent of the ocean, and the spice of chili. It is available from Lee Kum Kee, and it makes a delicious improver to grilled meats or stir fries.

This version is like to the one that I watched chefs Huy and Lo at the at present closed Mainland china Garden Eating place in Huntington melt many times. They always served the sizzling hot stir fry over a bed of common cold, sliced cucumbers, which provided a delectable contrast in flavor, temperature and texture.

The biggest divergence between my version and Huy and Lo's version is that they never used whatever vegetables except the aromatics of onion, garlic and ginger. The cucumber was the but vegetable involved in the dish, and and then it was garnished by cilantro. I like the crisis and flavor of vegetables in my stir fries, so I added daikon radish, broccoli stems and sugariness scarlet pepper. (I also like cooking one dish meals when I can, so vegetable and meat mixed stir fries, while perhaps not as traditional, are simpler and more time effective when one is making a fast supper.)

You can choose whether to melt this with vegetables or non–it is upwards to you.

As for the flames shown above–you lot practice non have to flambe the meat in your wok. Huy liked to, but he was a chef, you know–and I like to, considering information technology is cool. But, if the idea creeps yous out or makes your smoke alarm go postal, don't carp with information technology. The season is not appreciably changed by not setting it debark. On the other hand, if you lot want to print your guests and they are standing in the kitchen and watching, past all means, dip that wok toward the flame and gear up information technology alight! (Just make sure to turn off your smoke warning get-go!)

Without farther ado, hither is my recipe to say farewell to 2007 in a flaming, festive bon voyage.

Sha Cha Beef and Vegetables

Ingredients:

one one/two pounds beef tenderloin, silverskin trimmed and cutting into 1/4″ wide 2″ long, ane/4″ thick sltrips
2 tablespoons dark soy sauce
ane tablespoon Shao Hsing wine (or dry out sherry)
1 teaspoon raw sugar
i teaspoon sha cha sauce
ii tablespoons cornstarch
three tablespoons peanut or canola oil
5 big scallions, trimmed and cleaned, and cut into diagonal slices virtually i″ long–separate whites from dark light-green parts
2 red or green Thai chilies, cut into thin, diagonal slices
2″ cube fresh ginger, peeled and cut into sparse slices
4 cloves garlic, peeled and cut into sparse slices
1 loving cup broccoli stem, peeled so cut into slices the aforementioned size as the beef
2 tablespoons Shao Hsing wine
1 tablespoon dark soy sauce
ane cup peeled diakon, cutting into strips similar the meat and broccoli stem
one cup red sugariness bong pepper, cut into strips like the other vegetables
one 1/2 tablespoons sha cha sauce
ii teaspoons blackness rice vinegar (y'all can use balsamic if you want)
i/two teaspoon toasted sesame seed oil
1 loving cup cilantro leaves
i peeled cucumber, sliced the same way as the other vegetables

Method:

Toss beef with side by side five ingredients, and allow to sit while you gear up aromatics and vegetables.

Estrus wok over high heat until a wisp of white smoke drifts up. Add oil, and heat for another thirty seconds to a minute. Add together scallions and chilies, and stir fry for well-nigh a minute, and then add ginger, and keep stir frying for one more minute. Scrape the aromatics up on the sides of the wok and add beef in a single layer in the bottom of the wok. Scrape aromatics on meridian of the beef, and sprinkle in the garlic. Allow beef to sit down undisturbed until it browns on the bottom–about a infinitesimal or ii–you tin tell by the odour and the way the edges of the beef darken, when it is fourth dimension to starting time stir frying the beefiness vigorously.

Stir fry beef vigorously, until most of the pinkish is gone. Add the broccoli stalk to the wok and stir to combine. Deglaze pan with Shao Hsing wine. After y'all add information technology, if you want, you tin can flame it by dipping the border of the wok toward the burner and setting the alcohol alight. But y'all don't need to practise this. add night soy sauce, daikon, bell pepper and sha cha sauce, and keep stir frying.

When meat is washed and vegetables are tender-crisp–about a minute, stir in vinegar, sesame oil and cilantro leaves. Scrape contents of wok onto a platter which has been lined completely with the cucumber slices, and serve immediately with steamed rice.

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Source: http://www.tigersandstrawberries.com/2007/12/31/the-final-recipe-of-2007-beef-and-vegetables-with-sha-cha-sauce/

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