Beef With Pickled Chinese Mustard Greens
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A classic Chinese stir-fry combining tender flank steak with tangy pickled mustard greens. Quick and flavorful, it's perfect served over steamed rice.
Ingredients
- 227 g flank steak
- 1 soy sauce
- 4.93 ml cornstarch
- 1 vegetable oil
- 1 chili pepper sliced
- 237 ml Pickled Chinese Mustard Greens thinly sliced
- 29.6 ml water
- 14.8 ml Shaoxing wine or dry Marsala wine
- 1.23 ml white pepper powder
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.9 mg
- Iron: 1.51 mg
- Magnesium: 20.5 mg
- Phosphorus: 128 mg
- Potassium: 262 mg
- Zinc: 2.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g flank steak
- 1 soy sauce
- 4.93 ml cornstarch
- 1 vegetable oil
- 29.6 ml water
- 14.8 ml Shaoxing wine or dry Marsala wine
- 1.23 ml white pepper powder
Prepare
- Slice 1 chili pepper
- 237 ml Pickled Chinese Mustard Greens, thinly sliced
Let's Cook
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Step 1.
Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise (with the grain) into sections about 3 inches wide. Cut these sections against the grain into ⅛-inch slices. Place the sliced beef in a medium bowl. Add 1 tablespoon of the soy sauce and mix well. Add the cornstarch and mix well again.
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Step 2.
Preheat a wok over high heat until wisps of smoke rise from the surface. Add 1 tablespoon of the vegetable oil and heat until it starts to shimmer. Gently add the beef and, using a spatula, spread it into a single layer in the bowl of the wok. Let the beef sear for about 15 seconds, then stir-fry for 1 to 2 minutes more, breaking up any pieces that have stuck together. Remove the wok from the heat, transfer the beef to a medium bowl, and set aside. Rinse the wok and dry with a towel.
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Step 3.
Return the wok to the stove over high heat. Add the remaining 1 teaspoon vegetable oil and heat until it starts to shimmer. Add the sliced chili pepper and fry for a few seconds to combine. Add the sliced pickled Chinese mustard greens and stir-fry a few seconds to combine. Add the cooked beef, the remaining 1 teaspoon soy sauce, the water, and the Shaoxing wine. Stir-fry for 1 to 2 minutes, or until the sauce has thickened slightly. Add the white pepper powder and stir to combine. Serve with steamed rice.