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.
01Ingredients
- 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)
Nutrition (per serving)385kcal
- Protein32.5g
- Carbs14.8g
- Fat20.2g
Fiber 2.1 gSodium 1245 mg
02Steps
- Marinate beef slices with soy sauce, Shaoxing wine, cornstarch, sugar, and sesame oil for 15 minutes.
- Heat cooking oil in a wok over high heat. Stir-fry marinated beef until browned, about 1-2 minutes. Remove and set aside.
- 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.
- Return the beef to the wok. Pour in the sauce mixture (soy sauce, oyster sauce, sugar, chicken broth). Stir to combine.
- Add cornstarch slurry and stir quickly until the sauce thickens slightly. Serve immediately with steamed rice.
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