Beef and Pickled Mustard Greens (Haam Choy)
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The Woks of Life · by Bill★ 5.0 (2)

Beef and Pickled Mustard Greens (Haam Choy)

NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 41%
CARBS 10G13% OF CAL
2G FIBER0G ADDED0G INTRINSIC5G OTHER2G TOTAL SUGAR
FAT 21G61% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender velveted beef and pickled mustard greens with sweet bell peppers in a savory sauce. This Cantonese comfort food is quick to prepare and combines umami-rich flavors with satisfying texture.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 12 ounces flank steak ((thinly sliced against the grain))
  • 1 teaspoon cornstarch
  • 1/8 teaspoon baking soda
  • 2 tablespoons water
  • 2 teaspoons oyster sauce
  • 1 teaspoon vegetable oil
  • 3-4 slices ginger ((sliced 1/4-inch thick, and smashed with a cleaver))
  • 8 ounces pickled mustard greens (haam choy) (cut into 1/2-inch by 1 -inch strips)
  • 2 cloves garlic ((sliced))
  • 2 scallions ((cut at an angle into 1 1/2 inch pieces, white pieces smashed and green parts cut into 2-inch lengths))
  • 1/2 cup red bell pepper ((cut into bite-sized pieces))
  • 2/3 cup chicken stock
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon sesame oil
  • 3 tablespoons vegetable oil ((divided))
  • 2 teaspoons Shaoxing wine
  • 1 1/2 teaspoons cornstarch ((mixed into a slurry with 1 tablespoon water))
PREP
35M
SODIUM
818MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.