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Beef With Preserved Mustard Plant

Chinese.wok's picture
Beef With Preserved Mustard Plant is a delicious side dish recipe which I always love to have on my dinner table. I bet, once you have this Beef With Preserved Mustard Plant, you will always crave for some more.
  Salt To Taste
  Oil for deep frying 2 Cup (32 tbs) (For deep frying)
  Ajinomoto To Taste (Ve Tsin)
  Ginger sherry 2 Tablespoon
  Cornflour 1 1⁄2 Teaspoon
  Rump steak 3 Tablespoon, cut diagonally into thin slices
  Preserved chinese mustard plant 3 Tablespoon
  Thin ginger slices 3
  Garlic 1 Clove (5 gm)
  Black soya bean 1 Tablespoon
  Peanut oil 1
  Hot chicken stock 5 Tablespoon
  Sesame oil 3 Drop
  Soy sauce 1⁄2 Teaspoon
  Water 1 Tablespoon

Work a tiny pinch salt, Ve-Tsin, few drops ginger sherry and 1/2 teaspoon cornflour into the meat slices and place ready.
Have the mustard plant ready, too.
Crush the ginger, garlic and black bean and mix together to a smooth paste.
Have enough oil for deep frying gradually heating.
Heat 1 tablespoon of oil in a frying-pan, add the ginger-garlic-bean paste and cook for 1/2 minute, stirring.
Add the stock, another pinch salt and pinch Ve-Tsin, 1/2 teaspoon ginger sherry, sesame oil and soy sauce and heat through.
Add the mustard plant and cook for 2-3 minutes.
The deep oil, by this time, should have reached a temperature of 375°F. or 190°C that is, when a dried slice of raw potato rises to the surface in a few seconds when dropped into it.
Add the meat and cook for 3 minutes.
Blend 1 teaspoon cornflour with the water, stir it into the vegetable mixture and cook for 1 1/2 minutes.
Add the drained meat.
At once turn the mixture into a heated serving dish.

Recipe Summary

Side Dish

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Beef With Preserved Mustard Plant Recipe