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Pickled Mustard Greens with Shredded Beef
This dish brings together the tangy snap of pickled mustard greens with the rich savory flavor of shredded beef for a truly satisfying meal. The combination of sweet and spicy seasonings creates a delightful balance that makes it perfect for adding warmth to your dining table. A delicious Pickled Mustard Greens with Shredded Beef recipe.
- Prep
- 9m
- Cook
- 16m
- Total
- 25m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pickled Mustard Greens with Shredded Beef
| Ingredient | Amount |
|---|---|
| Pickled mustard greens (xuelihong) | 200g |
| Beef | 250g |
| Salt | 1.5-2g |
| Sugar | 7g |
| MSG | 2g |
| Steamed fish soy sauce | 30g |
| Dark soy sauce | 15g |
| Cooking wine | 5g |
| Ginger | 3 as needed |
| Cooking oil | 10g |
- Pickled mustard greens (xuelihong)200g
- Beef250g
- Salt1.5-2g
- Sugar7g
- MSG2g
- Steamed fish soy sauce30g
- Dark soy sauce15g
- Cooking wine5g
- Ginger3 as needed
- Cooking oil10g
Cooking StepsHow to cook Pickled Mustard Greens with Shredded Beef step by step
-
Step 1Slice the beef into thin strips and soak in cold water to draw out the blood. Squeeze out excess water. Add all the seasonings (salt, sugar, MSG, steamed fish soy sauce, dark soy sauce, cooking wine) and massage with your hands until the mixture becomes sticky. Finally, mix in the cooking oil to coat. Let marinate for as long as possible. Rinse the pickled mustard greens twice, squeeze dry, and chop into pieces.
-
Step 2Heat oil in a wok. Stir-fry the pickled mustard greens until cooked through (you can add a couple of dried chilies if desired), then set aside. Clean the wok, add fresh oil and heat until hot. Add the beef strips and stir-fry briefly — just a few quick tosses — then add back the cooked mustard greens and toss a couple more times. Do not overcook the beef or it will become tough. As soon as the beef is nearly done, add the mustard greens, toss everything together, and serve immediately.
Pickled Mustard Greens with Shredded Beef
This dish brings together the tangy snap of pickled mustard greens with the rich savory flavor of shredded beef for a truly satisfying meal. The combination of sweet and spicy seasonings creates a delightful balance that makes it perfect for adding warmth to your dining table. A delicious Pickled Mustard Greens with Shredded Beef recipe.
Ingredients
- 200g Pickled mustard greens (xuelihong)
- 250g Beef
- 1.5-2g Salt
- 7g Sugar
- 2g MSG
- 30g Steamed fish soy sauce
- 15g Dark soy sauce
- 5g Cooking wine
- 3 as needed Ginger
- 10g Cooking oil
Instructions
-
Slice the beef into thin strips and soak in cold water to draw out the blood. Squeeze out excess water. Add all the seasonings (salt, sugar, MSG, steamed fish soy sauce, dark soy sauce, cooking wine) and massage with your hands until the mixture becomes sticky. Finally, mix in the cooking oil to coat. Let marinate for as long as possible. Rinse the pickled mustard greens twice, squeeze dry, and chop into pieces.
-
Heat oil in a wok. Stir-fry the pickled mustard greens until cooked through (you can add a couple of dried chilies if desired), then set aside. Clean the wok, add fresh oil and heat until hot. Add the beef strips and stir-fry briefly — just a few quick tosses — then add back the cooked mustard greens and toss a couple more times. Do not overcook the beef or it will become tough. As soon as the beef is nearly done, add the mustard greens, toss everything together, and serve immediately.
