- 13 ounces beef thinly sliced
- 1 sweet onion chopped
- 7 tablespoons Bullhead "Barbecue Sauce"
- 5 ounces baby spinach
- 1/2 cup water
- 1 tablespoon cooking oil
- 2 cups
cooked white rice
- Heat cooking oil in a large, high-sided pan over medium heat. When the pan is hot, add beef and stir until cooked, about 8 to 10 minutes. Transfer the beef to a plate and set aside.
- Keep the same pan, including any liquid exuded from cooking the beef, and heat it over medium heat. Add chopped onions and cook until they are translucent, about 5 minutes, stirring occasionally.
- Add the Bullhead sauce, spinach, reserved beef, and water. Stir everything together until the spinach is cooked and everything is well-mixed.
- Pour the beef sa cha sauce over cooked rice, or keep them separate until ready to serve.
NOTES & TIPS
To make this dish, you’ll need the gold standard of sa cha sauces: the Bullhead “barbecue sauce.” It comes in a can filled with the paste and oil, so you mix everything up to get a chunky sauce. I picked this up in-person at Hmart. You can also get this sauce on Amazon. This sauce is made from soybean oil, brill fish, shrimp, garlic, and shallots, and has a hint of spiciness to it. It’s quite a unique taste. Note that this is not at all similar taste-wise to peanut-based satay sauces that are popular in Malaysian and Indonesian dishes. I usually cook some rice before I make this dish. I’ll add rice to my rice cooker and turn it on, so that the rice cooks and is finished by the time I’m done making the sa cha beef. Then I’ll pour the sa cha beef with sauce over the rice, and mix everything together with chopsticks or a fork.