Beef with Pickled Mustard Greens – Sybaritica

Beef with Pickled Mustard Greens (酸菜炒牛肉絲) combines Sweet and Sour Pickled Mustard Greens, Ginger, and Rice Wine to round out the tender beef.

Servings: 4 as one dish in a Chinese meal

• 1 lb beefsteak cut into ‘matchstick’ shreds;
• ½ package Pickled Mustard Greens;
• ½ tsp. ground White Pepper;
• 1 ½ tbsp. Cornstarch;
• 1 tbsp. Sugar;
• 3 tbsp. Rice Wine;
• 2 thin slices of Ginger finely shredded;

• Briefly rinse the Mustard Greens under running water, squeeze out the excess, then slice the greens cross-wise into thin sections.
• Season the Beef Shreds with the pepper and then toss with the cornstarch.
• Brown the Beef in a generous amount of oil over moderately high heat, then remove and drain.
• Add the Ginger and Sugar to the pan and stir-fry until the aroma of the ginger arises.
• Stir in the Pickled Mustard Greens and the Rice and continue to stir until the liquid is reduced to a glaze.
• Add back the beef, stir-fry briskly until all is heated through, then serve immediately.