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.
Ingredients
Salt and Ve-Tsin
Ginger sherry
1 1/2 teaspoons cornflour
2-3 tablespoons rump steak, cut diagonally into thin slices
3 tablespoons preserved Chinese mustard plant
2-3 thin slices fresh ginger
1 clove garlic
1 tablespoon black soya bean
Peanut oil
4-5 tablespoons hot chicken stock
Few drops sesame oil
1/2 teaspoon soy sauce
1 tablespoon water
Directions
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.
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.
