Stir-Fried Beef with Pickled Mustard Greens
A Fujian-style home-cooked stir-fry of cured beef with pickled mustard stems.
Ingredients
marinated beef
250 g
pickled mustard stems (thinly sliced)
200 g
scallion whites
to taste
chili peppers
to taste
minced garlic
to taste
seasoning oil
to taste
stock base (for sauce)
to taste
sugar (for sauce)
to taste
vinegar (for sauce)
to taste
wet cornstarch (for sauce)
to taste
Shaoxing wine (drizzled for aroma)
to taste
sesame oil (drizzled for aroma)
to taste
Instructions
1
Mix the sauce
Combine the stock base, sugar, vinegar, and wet cornstarch in a bowl to make a smooth sauce; set aside.
2
Sliver-fry the beef
Heat oil in a wok over high heat, add the beef, and stir-fry just until it is barely cooked through, then scoop it out with a slotted spoon and set aside.
3
Combine, finish, and plate
Leave a little oil in the wok, add the scallion whites, chilies, minced garlic, and the sliced pickled mustard stems, and stir-fry until fragrant. Return the beef to the wok and toss to combine, drizzle in the Shaoxing wine, immediately pour in the prepared sauce and stir quickly to coat, finish with a drizzle of sesame oil, and transfer to a serving dish.
