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.
Prep Time10mins
Cook Time15mins
Course: Main Dish
Cuisine: Chinese, Sichuanese
Keyword: Beef, Chili Bean Paste, Peanuts, Pickled Mustard
Servings: 4as one dish in a Chinese meal
Author: John Thompson
Ingredients
½lb.Beefsteakdiced;
½cupRed Bell Pepperdiced;
½cupPickled Mustard Greenschopped coarsely;
½cuproasted Peanuts;
3clovesGarlicfinely chopped;
2tbsp.Sichuan Chili Bean Paste;
1 ½tsp.Sugar;
4tbsp.Rice Wine;
1tsp.Sesame Oil;
Instructions
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.