This sha cha beef fried rice will take your beef fried rice experience to a whole new level! It's incredibly easy to make, takes only 15 minutes, and is packed with umami flavor. Enjoy this with sides like our sautéed garlic bok choy and Chinese smashed cucumber salad!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Yield: 2servings
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Ingredients
For the beef:
½poundchuck eye roundthinly sliced (between ⅛ to ¼ inch thick)
3tablespoonsfrozen peas and carrotsthawed (you can use fresh ones too)
Oilas needed for cooking (any neutral oil will do)
Instructions
Marinate the beef:In a mixing bowl, add the sliced beef, water, salt, and baking soda. Vigorously mix with your hand (or gloved hand), until the beef has mostly absorbed all the liquid. Add the cornstarch and mix until evenly combined. Finish off with the oil and mix until well combined.
Make the sauce:In a bowl, mix together the soy sauce and sha cha sauce. Set aside until needed.
Cook the beef:In a wok or pan over medium heat, add enough oil so that the bottom of the wok is covered. Once the oil is hot, add the beef and sear on both sides until the beef are just done. Remove the beef from the wok and set aside. Don't overcrowd the pan! Cook the beef in separate batches if needed.
Make the fried rice:In the same wok over medium high heat, add a little more oil if needed. Once the oil is hot, add the onions and peas and carrots. Stir fry until the onions starts to turn translucent.
Scoot the onion, peas, and carrots to one side of the wok and add more oil to the other side. Once the oil is hot, pour the beaten egg into the oil and scramble the eggs until just cooked.
Add the beef and day old white rice and stir fry everything for 30 seconds to a minute. Pour the prepared sauce over everything and stir fry until the rice is hot and everything is evenly combined.
Transfer to serving plates and top with some chili oil if you wish. Enjoy while hot!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
Beef - Feel free to use any cuts of you prefer, but we highly recommend chuck eye round and flank. They are cheaper cuts that have good beef flavor and just enough fat so the beef won't taste dry.
Rice - Day old rice is best for making fried rice at home. This is so the rice doesn't get mushy. We also recommend that you use long grain white rice for the best texture. And because it contains less starch, the rice won't be sticky and clump together.
Sha cha sauce - Please mix the sha cha sauce well before each use. It is completely normal for the oil to separate. Although sha cha sauce is sometimes also known as Chinese BBQ sauce, it is not your typical BBQ sauce! It will have a strong seafood aroma and taste to it, and it's totally normal. The dry seafood is a large reason why this condiment is an umami bomb.
Soy sauce - We recommend using light sodium soy sauce. If you are using regular soy sauce, you may want to reduce it by a tablespoon so that the fried rice won't be too salty. Tamari is a good substitute if you want it gluten free.