In a medium bowl, combine the thinly sliced beef with 1 teaspoon of soy sauce, 2 teaspoons of cornstarch, and 1 tablespoon of vegetable oil. Mix until the beef is thoroughly coated. Let it marinate for about 10 minutes.

Place a wok over high heat and let it preheat until it’s smoking, which should take about 3-5 minutes. Add 2 tablespoons of vegetable oil to the wok, swirling to coat the surface.

Carefully add the marinated beef into the hot wok, spreading it out evenly. Sear for about 2-3 minutes until opaque, then remove and set aside.

Lower the heat to medium and add an additional splash of oil. Quickly toss in the minced ginger and sauté for about 1 minute until fragrant.

Add the thinly sliced garlic to the wok and cook for 30 seconds, then pour in the Sha Cha sauce and sugar, stirring and frying for about 2 minutes.

Return the seared beef to the wok along with the scallions and pour in the remaining soy sauce. Increase heat and toss everything together for about 1 minute.

Immediately remove the wok from the heat and serve your Sha Cha Beef Stir-fry hot over fluffy steamed rice.