Taiwanese Beef Shacha Fried Rice
Shacha sauce is this wild Taiwanese condiment made from dried shrimp and garlic that makes beef taste incredible. Like any fried rice, you need cold, day-old rice or it'll turn into mush - fresh rice has too much moisture and just steams in the wok instead of frying.
Ingredients
For the Sauce
- 4 tablespoons oyster sauce
- 2.5 tablespoons Shacha sauce Bull Head brand is recommended
- 2.5 tablespoons low-sodium soy sauce
- 2 teaspoons black pepper
- 1 tablespoon chili oil optional
For the Fried Rice
- 1.5 lbs flank steak thinly sliced against the grain
- 4 cups cold day-old cooked rice
- 1.5 cups frozen corn peas, and carrots mix, thawed
- 1 medium onion chopped
- 4 cloves garlic minced
- 3-4 tablespoons neutral oil divided
- Fried eggs for serving
Instructions
- Mix oyster sauce, Shacha sauce, soy sauce, black pepper, and chili oil in a bowl.
- Break up cold rice into individual grains.
- Pat sliced beef dry and season with salt and pepper.
- Heat 2 tbsp oil in wok over high heat until nearly smoking.
- Sear beef 1-2 minutes per side until browned; remove from wok.
- Add 1 tbsp oil, cook onion 2-3 minutes, add garlic for 30 seconds.
- Add rice, stir-fry 2-3 minutes.
- Add vegetables, stir-fry 1 minute.
- Pour sauce over rice, stir until evenly coated.
- Return beef to wok, toss 1 minute until heated through.
- Top with fried egg and serve.
Notes
Use day-old cold rice for best results. Bull Head brand Shacha sauce recommended.