Beef With Preserved Mustard Plant Recipe

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.


Main Ingredient


 Salt To Taste
 Oil for deep frying2 Cup (32 tbs) (For deep frying)
 Ajinomoto To Taste (Ve Tsin)
 Ginger sherry2 Tablespoon
 Cornflour1 1⁄2 Teaspoon
 Rump steak3 Tablespoon, cut diagonally into thin slices
 Preserved chinese mustard plant3 Tablespoon
 Thin ginger slices3
 Garlic1 Clove (5 gm)
 Black soya bean1 Tablespoon
 Peanut oil1
 Hot chicken stock5 Tablespoon
 Sesame oil3 Drop
 Soy sauce1⁄2 Teaspoon
 Water1 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.