Stir-fried beef with Chinese greens

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This winter dish from Sichuan is just as welcome here in winter, and it is quickly made. You could use sliced celery, broccolini or Chinese cabbage instead of the mustard greens.


  • 800 g lean beef, such as sirloin or rump
  • 80 ml soy sauce
  • 60


Discard any fat on the beef and cut it into thin strips. Mix together the soy sauce, vinegar, ginger, garlic, chillies, spring onions and sugar and marinate the beef in it for 30 minutes.

Heat a wok or large frying pan and when it is very hot, pour in half the oil, swirling it around to coat the sides. Stir-fry the greens for 3 minutes and remove them from the wok. Drain the beef