Ingredients with Measurements:
- 1 pound flank steak, thinly sliced
- 1 head of broccoli, cut into florets
- 2 tablespoons Meigan Cai (preserved mustard greens)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 cup water
Special equipment needed:
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the sliced beef, soy sauce, cornstarch, and black pepper. Mix well and set aside for 10 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
3. Add the broccoli florets to the wok and stir-fry for 2-3 minutes until slightly tender.
4. Add the Meigan Cai, sesame oil, sugar, and water to the wok. Stir well and cook for 1-2 minutes until the sauce thickens.
5. Return the beef to the wok and stir-fry for another minute until the beef is cooked through and coated in the sauce.
6. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 13g
- Carbohydrates: 10g
- Protein: 29g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or ribeye.
- Broccoli can be substituted with other vegetables such as bok choy or snow peas.
- Meigan Cai can be substituted with other preserved vegetables such as pickled mustard greens or bamboo shoots.
Variations:
- Add sliced onions or garlic to the stir-fry for extra flavor.
- Use chicken or shrimp instead of beef.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to slice the beef thinly to ensure it cooks quickly and evenly.
- Blanch the broccoli in boiling water for 1-2 minutes before stir-frying for a softer texture.
- Add a splash of rice vinegar or mirin for a tangy flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice or noodles on the side.
- Garnish with sliced green onions or sesame seeds.
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed dumplings
- Egg rolls
- Hot and sour soup
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the beef is tough, marinate it for longer or use a meat tenderizer.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Meigan Cai is a traditional Chinese preserved vegetable made from mustard greens. It is commonly used in Sichuan cuisine.
Flavor profiles:
- Salty, savory, and slightly sour.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese