Name: Stir-fried Bean Sprouts, Beef, and Pickled Mustard Greens
Yield: Makes 2 to 3 servings as a main dish or 4 to 6 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 8 ounces beef flank steak, trimmed of fat; 1 tablespoon soy sauce; 1 teaspoon cornstarch; ½ teaspoon vegetable oil; ⅛ teaspoon ground white pepper; 3 tablespoons water; 1 tablespoon rice vinegar; 2 teaspoons soy sauce; 2 teaspoons sugar; ¼ teaspoon salt; ⅔ cup thinly slivered pickled or salted mustard greens, homemade or purchased; 2 tablespoons vegetable oil; 3 tablespoons thinly slivered fresh ginger; 1 cup thinly slivered red bell pepper; 1 tablespoon minced garlic; ⅓ cup coarsely chopped cilantro (optional); 6 cups bean sprouts (about 12 ounces)

Preparation info

Makes
2 to 3
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

A mildly piquant sauce lightly coats crunchy bean sprouts and tender beef strips. Red pepper slivers streak it with vivid color. The addition of pickled or salted mustard greens sharpens the flavor profile and provides a Hakka accent.

Ingredients

Beef

8 ounces beef flank steak, trimmed of fat
1 tablespoon soy sauce
1

Method

For the Beef

Cut the beef across the grain into slices ⅛ inch thick, ½ inch wide, and 2 to 3 inches long. In a small bowl, mix the beef with the soy sauce, cornstarch, oil, and white pepper.