Beef With Pickled Chinese Mustard Greens

Let's Cook

1. 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.

2. 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.

3. 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.