Beef with Sha Cha Sauce

• 1/2 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- 1/2 Tablespoon Water
• 1 Tablespoon Cooking Oil, Divided
• 1 teaspoon Chili Oil (optional)

1. Clean the beef and slice thinly.
2. Put in a bowl with the tapioca starch and salt, mix, and let marinate for around 10 minutes.
3. Slice fresh red chili pepper, garlic and ginger.
4. Separate the bok choy leaves, clean and pat dry.
5. Quickly stir fry the bok choy leaves and then arrange nicely on a serving plate.
6. In a bowl, add sha cha sauce, sugar, soy sauce and the water to make the sauce.
7. Heat half of the cooking oil in a pan and stir-fry the beef slices until about 80% cooked.
8. Remove from heat and set aside.
9. Heat up the remaining cooking oil and saute sliced ginger, garlic and red chili pepper for 1 minute.
10. Add cooked beef slices back in and cook for 1 1/2 minutes.
11. Add chili oil if using (omit if you dont want it spicy) and the prepared sha cha sauce.
12. Move the beef slices onto the serving plate with the bok choy leaves.
13. Serve hot and enjoy!

beef, salt, red chili pepper, garlic, ginger, chinese cabbage, sha, sugar, soy sauce, water, cooking oil, chili oil

Taken from tastykitchen.com/recipes/main-courses/beef-with-sha-cha-sauce/ (may not work)