Stir-fried Beef with Pickled Vegetables酸菜炒牛肉
Tender beef slices are stir-fried with tangy pickled mustard greens, offering a delightful contrast of textures and a refreshing savory-sour flavor profile. This quick and flavorful dish is a perfect weeknight dinner.
01Ingredients
- 300g beef sirloin or flank steak, thinly sliced
- 200g pickled mustard greens (酸菜), rinsed, squeezed dry, and sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, julienned
- 2 tbsp cooking oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 1 tbsp water (for beef marinade)
- 1 tbsp Shaoxing wine (optional)
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs8.2g
- Fat26.1g
Fiber 1.8 gSodium 892 mg
02Steps
- Marinate beef slices with light soy sauce, oyster sauce, cornstarch, water, and white pepper for 10 minutes.
- Heat cooking oil in a wok over high heat. Add marinated beef and stir-fry quickly until about 80% cooked, about 1-2 minutes. Remove beef from wok and set aside.
- In the same wok, add minced garlic and julienned ginger. Stir-fry until fragrant. Add sliced pickled mustard greens and stir-fry for 2-3 minutes.
- Return the beef to the wok. Add sugar. If using, deglaze with Shaoxing wine. Stir-fry everything together for another 1-2 minutes until heated through and well combined.
- Serve hot with steamed rice or noodles.
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