Beef with Sha Cha Sauce

Clean the beef and slice thinly. Put in a bowl with the tapioca starch and salt, mix, and let marinate for around 10 minutes.

Slice fresh red chili pepper, garlic and ginger. Separate the bok choy leaves, clean and pat dry. Quickly stir fry the bok choy leaves and then arrange nicely on a serving plate.

In a bowl, add sha cha sauce, sugar, soy sauce and the water to make the sauce.

Heat half of the cooking oil in a pan and stir-fry the beef slices until about 80% cooked. Remove from heat and set aside.

Heat up the remaining cooking oil and sauté sliced ginger, garlic and red chili pepper for 1 minute. Add cooked beef slices back in and cook for 1 1/2 minutes. Add chili oil if using (omit if you don’t want it spicy) and the prepared sha cha sauce.

Move the beef slices onto the serving plate with the bok choy leaves. Serve hot and enjoy!