Stir-fried Beef with Pickled Mustard Greens 酸菜炒牛肉

Sliced beef stir-fried with tangy pickled mustard greens and vibrant bell peppers, offering a delightful balance of savory and sour flavors.

Nutrition (per serving)

Ingredients

• 300g flank steak, sliced against the grain
• 200g pickled mustard greens, rinsed and sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 2 slices ginger, minced
• 2 tbsp cooking oil
• For Beef Marinade:
• 1 tbsp soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• For Sauce:
• 1 tsp oyster sauce
• 1 tsp sugar
• 1/4 cup chicken broth or water
• 1/2 tsp cornstarch (mixed with 1 tbsp water for slurry)

Steps

1. Marinate beef slices with soy sauce, Shaoxing wine, cornstarch, sugar, and sesame oil for 15 minutes.
2. Heat cooking oil in a wok over high heat. Stir-fry marinated beef until browned, about 1-2 minutes. Remove and set aside.
3. Add remaining oil to the wok. Sauté minced garlic and ginger until fragrant. Add sliced bell peppers and pickled mustard greens, stir-fry for 2-3 minutes.
4. Return the beef to the wok. Pour in the sauce mixture (soy sauce, oyster sauce, sugar, chicken broth). Stir to combine.
5. Add cornstarch slurry and stir quickly until the sauce thickens slightly. Serve immediately with steamed rice.

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