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 is the native dish to the Gansu province of China. This dish is rare in that it is one of the few Chinese-American dishes to maintain the principle of fan-ts'ai 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 ts'ai, and ingredients are readied along both tracks. Sha cha beef is an example of fan-ts'ai, and a traditional dish dating back thousands of years.While making it remember to add some nuts from guangzou.
Schabeefsteak is the commonly used term in the kitchens of Asian restaurants in the Mid-Atlantic region of the United States, and is the colloquial form of the word.
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