Main Ingredients:
Pickled Mustard: 100g; Young Ginger: 30g; Beef Tenderloin: 200g.
Seasonings:
Oil: appropriate amount; Sugar: 1 teaspoon; Oyster Sauce: 1 teaspoon; Light Soy Sauce: 1.5 teaspoons; Cornstarch: a little; Garlic: 10g; Green and Red Peppers: 30g.
Taste: Slightly Spicy; Cooking Method: Stir-Fry; Time: 10 Minutes; Difficulty: Easy.
Detailed Steps for Stir-Fried Beef with Pickled Mustard and Young Ginger
Cut the beef into slightly thick shreds. Rinse the pickled mustard and drain the water. Slice the garlic, and cut the green and red peppers and young ginger into shreds.
Marinate the beef with light soy sauce, oyster sauce, cornstarch, and cooking oil.
Heat the wok without adding oil. Stir-fry the pickled mustard until the water vaporizes, then remove from the wok and set aside.
Heat the wok and add oil. Stir-fry the beef until it changes color.
Immediately add the garlic, young ginger, and green and red peppers and stir-fry.
Finally, add the pickled mustard to the wok.
Add a little sugar to balance the taste, and a little more light soy sauce for freshness.
Stir-fry over high heat until evenly mixed, then serve.
