Singaporean-Malaysian🥩 Meat

Silky Beef with Sour Pickled Mustard

Name: Silky Beef with Sour Pickled Mustard
Total time: 15 min
Yield: 3 servings
Cuisine: Singaporean-Malaysian
Ingredients: 300 g beef (such as chuck), thinly sliced against the grain; 45 ml water (for spring onion ginger infusion); 1 spring onion stem; 2 young ginger slices; 1 tbsp oyster sauce; ½ tbsp premium dark soy sauce; ½ tsp sugar; to taste white pepper; a pinch bicarbonate of soda; 2 tbsp cornflour; 1 tbsp cooking oil; 3 garlic cloves, chopped; 300 g sour pickled mustard greens, rinsed and chopped; 250 ml water; ½ tsp sugar; 1 tsp premium dark soy sauce, for colour (optional); 1 tsp cornflour mixed with cold water, for thickening

⏱ 15 min🍽 Serves 3

A classic Singaporean stir-fried dish featuring tender velveted beef combined with tangy sour pickled mustard greens. The beef is marinated using a foolproof technique with cornflour and baking soda for silky texture, then wok-cooked with aromatic garlic and pickled mustard in a light broth. Best served with steamed rice or noodles for a flavourful, satisfying meal.

High-protein

Adapted from a video by Spice N' Pans

So Good You’ll be Hooked! Silky Beef Suan Cai 酸菜滑牛 in 15 min! Chinese Sliced Chuck Tender Recipe

Watch on YouTube

Ingredients

beef (such as chuck), thinly sliced against the grain300 g
water (for spring onion ginger infusion)45 ml
spring onion stem1
young ginger slices2
oyster sauce1 tbsp
premium dark soy sauce½ tbsp
sugar½ tsp
white pepperto taste
bicarbonate of soda

Steps

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1
Prepare the beef by removing the membrane and thinly slicing against the grain.
2
Make spring onion ginger infusion by combining 45 ml water with a spring onion stem and young ginger slices; squeeze out the flavours and pour into the beef.
3
Add oyster sauce, dark soy sauce, sugar, white pepper, and a pinch of baking soda; stir in one direction until the beef absorbs the liquid.
4
Add 2 tbsp cornflour and mix well, then add 1 tbsp cooking oil and let marinate for about 20 minutes (maximum 30 minutes).
5
Heat oil in a wok, add the beef and spread it out immediately; stir-fry over medium heat until it changes to a beautiful dark brown (approximately 60-70% cooked), then remove and drain.
6
Leave a little oil in the wok, add chopped garlic and fry over medium heat until fragrant, then add 300 g chopped sour pickled mustard and fry for 2-3 minutes until aromatic.
7
Pour in 250 ml water, cover the wok, and simmer for 5-8 minutes over medium heat.
8
Taste the broth, add 0.5 tsp sugar to balance the flavour, then stir in the beef.
9
Thicken the sauce with the cornflour mixture, optionally add 1 tsp dark soy sauce for deeper colour, and stir well.
10
Serve hot with steamed rice or noodles.

Silky Beef with Sour Pickled Mustard

Ingredients

Steps

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