{"id":164169,"date":"2025-02-04T09:19:01","date_gmt":"2025-02-04T01:19:01","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=164169"},"modified":"2025-03-22T09:29:10","modified_gmt":"2025-03-22T01:29:10","slug":"beef-with-sa-tsa-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/02\/04\/beef-with-sa-tsa-sauce\/","title":{"rendered":"Beef with Sa Tsa Sauce"},"content":{"rendered":"\n
\"Beef<\/figure>\n\n\n\n
\n \n

Beef with Sa Tsa Sauce<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Beef with Sa Tsa Sauce (or Shacha Sauce) originates from southern China, the Guangdong and Fujian region, and is also served in Taiwan. After all, the Taiwanese used to live in southern China before they fled to the island.

\nShacha sauce is also known as sa-te in the Teochew and Hokkien dialects, reflecting its origins in the satay sauce introduced by emigrant Min Nan people who returned to China from Southeast Asia. After the Chinese Civil War, Chaoshan immigrants settled in Taiwan and introduced shacha sauce to Taiwan’s culinary repertoire. In the 1960s and 1970s, as the consumption of beef slowly gained cultural acceptance in Taiwan, shacha sauce became increasingly popular among locals.

\nAs peanuts are no longer a basic ingredient in sa tsa sauce, the taste is very different from satay sauce. Sa Tsa sauce is used in many different ways: as a soup base, as a barbecue marinade, as a dip for hot pots or as a seasoning for wok dishes. \n

\n\t\tThis recipe is part in Volkermampft’s Culinary World Tour<\/a> teil, which is traveling to China this month. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Rest time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
20 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
6<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t
    \n\t
  • <\/i>

    500 g fillet of beef, finely sliced<\/p><\/li>\n

  • <\/i>

    Oil for frying (not olive oil)<\/p><\/li>\n\t

  • <\/i>

    1 large Onion, chopped<\/p><\/li>\n\t

  • <\/i>

    3-4 tbsp Sa Tsa Sauce<\/p><\/li>\n\t

  • <\/i>

    2 tbsp Soy Sauce<\/p><\/li>\n\t

  • <\/i>

    1\/2 tbsp Sugar<\/p><\/li>\n

  • <\/i>

    1\/2 TL Chili Flakes<\/p><\/li>\n\t

  • <\/i>

    Spring onion or sprouts for Decoration<\/p><\/li>\n

    Marinade<\/h4>\n\t
  • <\/i>

    1\/2 tbsp Rice Wine or Sherry <\/p><\/li>\n\t

  • <\/i>

    1\/2 tbsp Water<\/p><\/li>\n\t

  • <\/i>

    2 tbsp Soy Sauce<\/p><\/li>\n\t

  • <\/i>

    1 tbsp Cornstarch<\/p><\/li>\n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Marinate the beef in the marinade for 30 minutes.<\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Heat some oil in a wok and fry the meat well. Set aside. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    Fry the onions well in the oil. Then add the meat again. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Now mix the Sa Tsa sauce, soy sauce and sugar together and add to the meat. Mix well over a high heat and serve with white rice.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n Quick and easy! <\/div>\n <\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"Beef<\/figure>\n\n\n\n
    \"Beef<\/figure>\n\n\n\n
    \"Beef<\/figure>\n\n\n\n
    \"Beef<\/figure>\n\n\n\n
    \"Beef<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Beef with Sa Tsa Sauce Pane-Bistecca Beef with Sa Tsa Sauce (or Shacha Sauce) originates from southern China, the Guangdong and Fujian…<\/p>\n","protected":false},"author":5,"featured_media":164178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,139,42,124,22,44,99,638,45,7,269,122,62,1460,100],"tags":[47,48,127,26,50,104,125,68,1522,105],"class_list":{"0":"post-164169","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-chili","12":"category-china","13":"category-meat","14":"category-vegetables","15":"category-main-dishes","16":"category-herbs","17":"category-meals","18":"category-marinade","19":"category-recipes","20":"category-recipe-collection","21":"category-beef","22":"category-sauce","23":"category-taiwan","24":"category-onion","25":"tag-asien","26":"tag-china","27":"tag-meat","28":"tag-gemuse","29":"tag-main-dish","30":"tag-herbs","31":"tag-beef","32":"tag-sauce","33":"tag-taiwan","34":"tag-zwiebel","35":"post_format-post-format-gallery"},"yoast_head":"\nBeef 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