Name: Steamed Beef with Szechuan Mustard Pickle
Cuisine: China
Ingredients: ½ teaspoon sesame oil; 2 tablespoons white portions of scallions, julienned; ¼ cup white portions of scallions, washed, dried, and julienned; 1 tablespoon julienned ginger; 1 tablespoon peanut oil; 1½ teaspoons sesame oil; ½ teaspoon ginger juice mixed with 1½ teaspoons Shao-Hsing wine or sherry; 2 teaspoons oyster sauce; ½ teaspoon dark soy sauce; ½ teaspoon light soy sauce; ½ teaspoon sugar; Pinch of white pepper; 2 teaspoons cornstarch; 3 tablespoons Chicken Broth; 2½ tablespoons Szechuan mustard pickle, julienned; ½ pound London broil, cut across the grain into pieces 2 inches long by 1 inch wide, and quite thin

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

The Cantonese call these preserved vegetables by several names (see mustard pickle) but most often it is referred to as Szechuan mustard pickle. It is a popular vegetable in Canton and Hong Kong, where, steamed with beef, it is the perfect change of taste from the stir-fry. It is rarely served in restaurants; this is a dish for the home.