Sha cha beef stir-fry

Your ingredients

Get ready: Kitchen scales, chopping board, mixing bowls, measuring spoons and a suitable saucepan or frying pan.

• 🥣450 g steak suitable for stir-frying, thinly sliced across the grain
• 🥣Marinade: 1 tbsp sha cha sauce
• 🍚Marinade: 1 tbsp cornflour
• 💧Marinade: 1 tsp unsalted stock and 1 tsp dark soy sauce
• 🍯Marinade: ¼ tsp sugar and ⅛ tsp white pepper
• 💧Marinade: 30 ml water and 1 tbsp neutral oil
• 🥣15 asparagus spears, trimmed and cut into short pieces
• 🥣1½ tbsp neutral oil for frying
• 🥣3 garlic cloves, sliced
• 🥣6 ginger slices
• 🥣1 tbsp sha cha sauce for frying
• 🥣¼ tsp salt, or to taste
• 🥜1 tsp sesame oil

Let’s make it

1. Marinate the slices

   Mix the marinade ingredients, add beef and stir until the liquid is absorbed. Chill for 10 minutes. Trim asparagus and cut thick stems into thinner pieces so they cook quickly.

2. Sizzle and stir-fry

   Heat the cooking oil in a wide wok or frying pan. Briefly fry garlic and ginger, then spread beef out. Stir and separate the slices; use batches if necessary.

3. Add the asparagus

   When beef is nearly cooked, add asparagus and the remaining sha cha sauce. Toss until the beef is cooked through and asparagus is hot and tender-crisp; allow a few minutes for thicker pieces. Add salt only after tasting, then finish with sesame oil. Your sauce jar is doing a lot of flavour work here.