Pickled Mustard Beef
A classic Fujianese (Min) sour cabbage beef stir-fry: smooth-stir-fried beef is tossed with pickled sour cabbage, aromatics and seasonings, then finished with a cornstarch slurry to thicken the sauce and evenly coat all ingredients.
Ingredients
Marinated beef
250 g
Pickled mustard stem (thin slices)
200 g
Scallion whites
Chili pepper
Minced garlic
Thickening sauce
Sugar
Vinegar
Wet starch
Shaoxing wine
Sesame oil
Instructions
1
Prepare the thickening
Combine the thickening sauce, sugar, vinegar, and wet starch to make a slurry.
2
Stir-fry the beef
Heat oil in a wok, add the beef, and stir-fry just until cooked through, then transfer to a strainer.
3
Combine and stir-fry
Leave some oil in the wok, add the aromatics and pickled mustard slices and stir-fry until fragrant, return the beef and toss to combine, splash in the Shaoxing wine, immediately pour in the bowl slurry and stir until evenly coated, drizzle with sesame oil, and plate.
