I had some pickled mustard greens leftover from a previous experiment that needed using and I took some inspiration from a recipe using pork that I came across in a very decent Wei-Chuan publication entitled Chinese Cuisine by Huang Su-Huei. For this experiment, I switched the pork for beef and jazzed up the basic idea using some fiery ‘la doubanjiang’ , or Sichuan Chili Bean Paste…
- 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;
- Peanut Oil for cooking (not shown)
Heat your pan over s high flame and add a half-cup of oil. When the oil is shimmering, add the beef, stirring to separate, and let the cubes get brown and just a little crisp at the edges. Remove the cubes to a bowl and set aside.
Drain all but 2 tablespoons of oil from the pan and add the garlic. As soon as it releases it’s aroma add the peanuts and then the chili bean paste, the sugar and the red pepper pieces. Stir for a moment or two until the red pepper starts to soften.
Now add back the beef along with the rice wine and mustard greens and stir until all is heated through and the sauce is thickened to a glaze. Stir in the sesame oil and then plate and serve.
This was definitely a robust, hearty meal. The chili heat could have been a bit more fiery, I thought, but I still enjoyed it. It is not a very subtle sort of dish, and thus not really the sort of thing one might serve at a dinner party of banquet, but it would be a great as part of a family supper or, served with noodles as I ate it, as a nice little lunch…