Sacha Beef (沙茶牛肉)

This is a traditional Cantonese dish using a special sauce, the Sacha Sauce (沙茶醬).  The sauce that works perfectly with beef makes this dish quite a treat.

1. Slice ~1 lb of flank beef into ~1/8"-thick slices (not too thin).  Marinate with 1 Tbsp of Sacha Sauce (沙茶醬, mix the sauce evenly before use, see product image to the right), 1 Tbsp of Soy sauce,  1 Tbsp of rice cooking wine, and 1 Tbsp of corn starch, for at least 30 minutes.  
2. (High Heat) Heat 2 - 3 Tbsp of veggie oil in a flat bottom cooking pan.  Add beef slices in the pan.  Stir-fry till almost-cooked (take out when pink and turning white in veggie oil).  Take out and set aside.
3. Rinse and cut 2 onions into half-moon-shaped slices.  Rinse and cut 12 - 15 stalks of water spinach (aka swamp morning glory, 空心菜）into 1" segments.  Separate out stems from leaves.  
4. (High Heat) Heat 3-4 Tbsp of veggie oil in cooking pan.  Stir-fry onion for 3-4 minutes, season with 1/2 tsp of salt, 2-3 Tbsp of soy sauce, 1 Tbsp of Sacha Sauce (沙茶醬).  Now add the stem parts of the water spinach, stir-fry for 1-2 minutes.  Add the leaves parts of the water spinach, stir-fry for a minute.
5. (High Heat) Add the half-cooked beef slices into the pa, and stir-fry for a minute.  Turn off heat.  Note- It is important NOT to over-cook the beef.
6. Ladle the Sacha Beef generously on top of a plate of rice or a bowl of noodle, and serve as a meal (沙茶牛肉燴飯，沙茶牛肉麵), or serve as a regular dish.  See below for the finished product.