Chinese Pickled Mustard Greens with Beef | Wally Cooks Everything

This homestyle Cantonese recipes brings back a lot of memories. The pickled mustard greens that keep you craving for more. The tasty tender sliced beef. Smother it all with the gravy over rice and it'll bring back those memories of ordering this from your favorite Cantonese restaurant. INGREDIENTS: 230g Pickled Mustard Greens BEEF & MARINADE 150g Flank Steak 1 tbsp Oyster Sauce 2 tsp Light Soy Sauce 1/2 tsp Dark Soy Sauce 1/4 tsp Ground White Pepper 2 tsp Cornflour (a.k.a. cornstarch) 1 tsp Oil SAUCE 2/3 cup Water 3 tbsp Oyster Sauce 2 tsp Light Soy Sauce 2 tsp Sugar 2 tablespoons water + 2 tablespoons cornflour (mix together, this will help thicken the sauce) 1 tbsp Chinese Fermented Black Beans 4 Large Garlic Cloves In a mixing bowl add flank steak, oyster sauce, light soy sauce, dark soy sauce and ground white pepper then mix well. Add cornflour and mix thoroughly. Finally add cooking oil, mix well and let beef marinade for 10 minutes. Add all sauce ingredients into water and mix well then set aside. By the way, this is called a slurry. Add cornflour to water and mix. You will need to mix again before adding into sauce during cooking phase. Chop up garlic cloves, I prefer mine in large chunks for this recipe. Run a knife through fermented black beans just a rough chop is fine. For pickled mustard greens I like to cut mine up into bite sized chunks. To start off heat a wok on medium high heat. Add tablespoon of oil to pan when it starts to smoke. Spread the oil around and continue heating the pan for another 10 to 15 seconds, then add beef. Cook for the beef for less than minute and a half. Just looking to put some color and cook about 80%. Remove and set aside In the same wok or pan on medium high heat add tablespoon cooking oil. Pan should still be hot so add garlic let that cook a little then add pickled mustard greens. Stir around and cook for around 30 seconds just to remove the excess moisture and add a bit of garlic flavor to greens. Then remove and set aside. In the same wok or pan heat on medium high, then add the sauce. Let it come to a full boil, then add slurry. So this is entirely up to I prefer my sauce to be really thick for this recipe. I'll throw in almost all of it. For you at home you can throw in a tablespoon first see how thick it is and if you want it thicker add more slurry. Mix well then add cooked beef and pickled mustard greens. Then add the fermented black beans. Stir and at this point you can flip off the heat. Plate over some hot rice and enjoy! ►Full recipe and ingredient list coming soon on: https://wallycookseverything.com ►If you'd like to support this channel please visit: https://www.buymeacoffee.com/wallycooks it's like Patreon, but better. ---------------------------------------- 🍚Essential Chinese Kitchen Ingredients: Wok: https://amzn.to/3H43i1r (not exactly the same wok I use but close enough) Wok Spatula and Ladle: https://amzn.to/3F492pe Dark Soy Sauce: https://amzn.to/3F4ZWZw Light Soy Sauce: https://amzn.to/3uL824R ("light" does not mean low sodium) Chinese Cooking Wine: https://amzn.to/3BcBHap Oyster Sauce: https://amzn.to/3F50G0K Pure Sesame Oil: https://amzn.to/3Fv28La Cornstarch: https://amzn.to/3UAcei0 Chinese Black Vinegar: https://amzn.to/3iDd943 📹 Video Gear: Main Camera: https://amzn.to/3VsMl52 Camera Clamp: https://amzn.to/3FpQam7 Microphone: https://amzn.to/3Up8sbr Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel. ---------------------------------------- 📱Social: Facebook:   / wallycookseverything   Instagram:   / wallycookseverything   Twitter:   / wallycooks