Sha cha beef
In this article, we will explore in detail Sha cha beef and its impact on different aspects of our daily lives. From its origin to its evolution, Sha cha beef has played a fundamental role in the way we interact with the world around us. Over the years, Sha cha beef has generated endless debates and discussions, becoming a topic of interest for academics, professionals and the general public. Through this analysis, we will seek to shed light on the various facets of Sha cha beef and its influence on our current society.
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| Place of origin | Chinese |
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| Main ingredients | shacha sauce, tenderized beef strips |
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| Steak |
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Sha cha beef (Chinese: 沙茶牛肉; also called sa cha beef, cha beef, or cha beefsteak) is the name of a Chinese dish featuring shacha sauce and tenderized beef strips. The Americanized dish is usually served over a bed of white rice with fresh scallions and cilantro (coriander). This dish is native to the Gansu province of China.[1]
Sha cha beef is a traditional dish dating back thousands of years. This dish is unusual in that it is one of the few Chinese-American dishes to maintain the principle of fan-cai or the division between fan, grains and other starch foods, and ts'ai, vegetable and meat dishes. To prepare a balanced meal, it must have an appropriate amount of both fan and cai, and ingredients are readied along both tracks.
See also
References
External links
- Recipe for Sha Cha Beef Archived 2005-02-11 at the Wayback Machine
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