Sha Cha Beef

Units Scale

1 pound beef (450g, thinly sliced against the grain; can use flank steak or sirloin)
1 teaspoon soy sauce (plus 1 tablespoon)
2 teaspoons cornstarch
Vegetable oil
1–2 tablespoons ginger (minced)
3 cloves garlic (thinly sliced)
2 tablespoons Sha cha Sauce
2 teaspoon sugar
5 scallions (cut on an angle into 2-inch lengths)

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To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.
Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.
Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.