BEEF AND PICKLED MUSTARD GREENS
Cantonese home-cooked comfort food is Beef and Pickled Mustard Greens. Sweet bell peppers and velveted beef combine for an easy, yet flavorful, dinner option.
PICKLED MUSTARD GREEN CUPS MADE AT HOME
My family has never bought vacuum-packed pickled mustard greens since we prefer to make our own.
In order to make her favorite dish for haam choy, my grandma need her own haam choy recipe – fresh chicken with pickled mustard greens. Others don’t measure up to my standards.
That’s why we recorded her complete haam choy recipe, so that everyone in our family and circle of acquaintances can cook it. If you buy vacuum-packed haam choy from the store, be sure to rinse it thoroughly and taste it before using it, as it will be far saltier than home-made.
When I was a kid, my mother would buy large heads of mustard greens to create gallons of haam choy in the kitchen. In order to produce a great, handmade stir-fry, she used both beef and chicken.
Pickled mustard greens are referred to as “salted vegetables” in the South as “haam choy.” When it comes to brining, though, my grandmother’s recipe calls for salt, sugar, vinegar, and a generous amount of fresh ginger.
Pickle connoisseurs, take note: this recipe is a must-try!
When I’m sick of the usual suspects (such as Beef and Broccoli or Beef and Tofu), I make this Beef and Haam Choy stir fry instead.
BEEF AND MARINADE:
- 12 ounces of thinly sliced flank steak
- 1 teaspoon of cornstarch
- 1/8 teaspoon of baking soda
- 2 tablespoons of water
- 2 teaspoons of oyster sauce
- 1 teaspoon of vegetable oil
THE REST OF THE DISH:
- 3-4 slices of smashed ginger
- 8 ounces of pickled mustard greens (haam choy)
- 3 tablespoons of vegetable oil
- 2 teaspoons of Shaoxing wine
- 1 1/2 teaspoons of cornstarch
- 2 cloves of sliced garlic
- 2 scallions
- 1 tablespoon of oyster sauce
- 1 teaspoon of light soy sauce
- 1/2 cup of red bell pepper
- 2/3 cup of chicken stock
- 1/2 teaspoon of sugar
- 1/8 teaspoon of white pepper
- 1/4 teaspoon of sesame oil
- Combine the cornstarch, baking soda, water, oyster sauce, and vegetable oil in a bowl with the beef slices. Mix thoroughly until all ingredients are incorporated.
- Gather your ingredients and begin preparing them while you wait for the rest of the ingredients to marinate. In addition, prepare the sauce by whisking together the chicken stock with the white pepper and white sugar, as well as the oyster sauce and light soy sauce.
- In a wok, heat the oil until it begins to smoke, then add the garlic and ginger and cook until fragrant. Prepare the wok by laying the meat in a single layer. For one minute, cook the meat on each side. Make a clean break by taking the beef out of the wok.
- Pour in another tablespoon of oil, along with the smashed ginger, and then bring the wok to medium heat. To add the mustard greens, stir-fry them for 30 seconds, until they are slightly dry and browned.
- Add the smashed garlic, white sections of the scallions, and red bell peppers, and raise the heat to high. Add another minute of cooking.
- After 30 seconds of stirring, add the Shaoxing wine around the outside of the pan to deglaze.
- Once everything has been mixed together, return it everything back to the pan and continue to cook until the sauce has thickened. A minute or two later, stir everything together and cook for another minute or two until the liquid has reached a simmer.
- Add the meat, scallions, and any remaining juices from the bowl to the seared beef. Add another 30 seconds to the timer.
- Thicken the sauce to desired consistency with the cornstarch slurry. Simmer for around 20 to 30 seconds. As a side dish, steamed rice is a perfect complement.