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Beef Shreds with Pickled Mustard Greens (酸菜炒牛肉絲)

When I wrote my post introducing you to Pickled Mustard Greens a couple of days ago, I decided to use some the package I bought in a very simple, home-style (家常) Chinese dish with beef. The combination is not original with me though, and while it is a fairly common one, it is not something you will likely encounter in restaurants. Rather, it is much more the sort of thing that you would find cooked as part of a simple, family meal. This is my take…

The Ingredients

  • 1lb 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;

The Method

Briefly rinse the mustard greens under running water and squeeze out the excess, the slice the greens cross-wise into thin sections.

Season the beef shreds with the pepper and then toss with the cornstarch.

Heat your wok over high heat and then add 4 tablespoons of cooking oil. When the oil is shimmering and just starting to smoke, stir-fry the beef shreds in two batches, using chopsticks or some other suitable implement to separate the shreds so that they don’t stick together. As each batch gets nicely browned and just a little crispy in places, remove it to a bowl.

Make sure there is still at least two tablespoons of oil in the wok (adding some if necessary), and when it comes back up to high temperature, add the sugar and the ginger, stirring until the aroma arises and the sugar starts to brown. Now add the mustard greens and the wine and stir until the greens are hot and the liquid has reduce to a glaze. Quickly add the beef, stir until heated through again and serve immediately.

(By the way, please excuse the picture. I meant to have one of  *all*  the ingredients in the wok and got so carried away with the actual cookery I forgot).

The Verdict

In keeping with the home-style nature of this dish, I just served it over some ramen noodles. I enjoyed the result very much but I was surprised to find it less salty than I expected given the taste of the raw pickle. Actually, the saltiness would probably be just right for most people, but I rather like a sharp briny taste and ended up adding a bit of soy at the table. Beyond that, the tanginess of the pickle worked very nicely with the beef and I will definitely be making this again…

 

 

23 Comments Post a comment
  1. Wow! Very good job! 你真是了不起! The way you fried the beef is exactly how my mom taught me.

    October 3, 2012
    • 謝謝你 … it took me a bit of effort to translate your comment 🙂

      October 3, 2012
      • 你真是很聰明!good job!

        October 3, 2012
  2. Could you use pork instead? This looks scrummy but I’m not sure where I could buy pickled mustard greens… they sound delicious!

    October 3, 2012
    • Absolutely use pork…it is probably more common, in fact. Asian grocery stores will carry it, especially if you are lucky enough to live near a Chinatown. I am expecting to do a post on making it from scratch sometime soon though

      October 3, 2012
      • Oooh, yes please! I’m going to Bristol this afternoon… I hope I find those mustard greens!

        October 3, 2012
  3. Great a dish with it!! Gotta try!! I also love the sharp briny taste. They serve pickled mustard here cut up with fresh chillies and minced fresh ginger. So delisious!

    October 3, 2012
  4. It looks great!! Very tasty 🙂

    October 3, 2012
  5. this looks delicious

    October 3, 2012
  6. Right… I have the mustard greens! They are in a packet which I think is about the same as yours – if you’re using half a pack. What should i do with the other half? Do they freeze? My husband isn’t very fond of greens of any sort so although he’ll have a go at this beef (or maybe pork) dish I’m not sure he would want any more too soon! Have you any other recipes using them? Or could I eat them in a sort of salad? What do you think?

    October 3, 2012
    • I will be posting other recipes. They keep well in the fridge once opened. I’ve never tried them in cold dishes myself… I like them stir-fried with pork belly the best and that is one of the recipes to come.

      October 3, 2012
      • Pork belly is my favourite cut, it has such a fine flavour!

        October 3, 2012
  7. Yum, yum, yum, yum, yum. One of my favorite dishes is just like this but with hot peppers instead of pickled greens. Looks fantastic! And you have a beautifully seasoned wok!

    October 3, 2012
    • My wok is older than some of the people I work with 🙂

      October 3, 2012
  8. This looks so yummy.. I love the look of your seasoned wok!!

    October 3, 2012
  9. Reminds me of my mom’s cooking, too. I usually have 酸菜 with beef noodle soup.

    October 4, 2012
  10. thanks for visiting my blog! this looks reallllly really delicious!

    xx, kara

    October 8, 2012
  11. I’ve just made and eaten this dish! Wonderful! I made it with pork and it was lovely, loved the mustard greens! I served it with stir-fried mixed vegetables and Japanese buckwheat noodles…. mmmm! I really recommend it!

    October 10, 2012
    • sybaritica #

      So glad you enjoyed it. I like the idea of the buckwheat noodles as a side.

      October 10, 2012

Trackbacks & Pingbacks

  1. Foodstuff: Thai Style Pickled Mustard Greens (Pigeon Brand) | Sybaritica
  2. Lost in Translation: “Old sour water makes the best pickled mustard greens” | Reputable Sources
  3. Lost in Translation: “Old sour water makes the best pickled mustard greens” | Reputable Sources

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