Sichuan Pickled Mustard Beef – Sybaritica

Sichuan Pickled Mustard Beef combines tangy Pickled Greens with Peanuts and diced Beef in a Sichuan Chili Bean Paste Sauce. It is rich, hearty Peasant fare.

Servings: 4 as one dish in a Chinese meal

• ½ lb. Beefsteak diced;
• ½ cup Red Bell Pepper diced;
• ½ cup Pickled Mustard Greens chopped coarsely;
• ½ cup roasted Peanuts;
• 3 cloves Garlic finely chopped;
• 2 tbsp. Sichuan Chili Bean Paste;
• 1 ½ tsp. Sugar;
• 4 tbsp. Rice Wine;
• 1 tsp. Sesame Oil;

• Quickly deep-fry the beef in a half-cup of oil over a high flame and remove the cubes to a bowl as soon as they are beginning to crisp and brown.
• Drain all but 2 tablespoons of oil from the pan, add the garlic, and stir-fry briskly until it releases it’s aroma.
• Add the peanut, chili bean paste, sugar and the red pepper pieces, and stir-fry just until the red pepper starts to soften.
• Add back the beef along with the rice wine and mustard greens and continue cooking until the sauce is thickened to a glaze.
• Stir in the sesame oil and then plate and serve.