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!

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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

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