Ingredients
300 g (about 10 oz) sliced beef, 50 g each of mung bean sprouts, lettuce, shredded carrot, water mustard greens segments, and cabbage pieces.
Seasonings
Minced scallions and ginger, 5 g each; 1 teaspoon each of salt, rice vinegar, Chinese cooking wine, and light soy sauce; sugar, chili oil, and mustard seeds to taste.
Steps
1. Marinate the beef with salt, sugar, light soy sauce, and baijiu (Chinese liquor).
2. In a large bowl, combine and mix the minced scallions, minced ginger, pickled mustard greens, rice vinegar, light soy sauce, chili oil, salt, and mustard seeds until evenly blended into a sauce.
3. Bring water to a boil in a pot, then blanch the beef, cabbage, bean sprouts, and shredded carrot separately until cooked. Remove and drain, then toss with the beef and prepared dressing. Refrigerate for 5 minutes, then remove and mix in lettuce and watercress before serving.