Ingredients
250 g (about 1/2 lb) sliced marinated beef, 200 g (about 7 oz) thinly sliced pickled mustard greens stems.
Seasonings
Green broth, sugar, vinegar, wet starch, Shaoxing wine, white scallion segments, chili peppers, minced garlic, and oil, each to taste.
Instructions
1. Mix the broth, sugar, vinegar, and wet cornstarch together to make the sauce; heat oil in a wok, add the beef, and stir-fry until just cooked, then transfer to a strainer.
2. Leave some oil in the wok, add the aromatics and pickled cabbage slices, stir-fry until fragrant, then add the beef and stir-fry to combine. Splash in the Shaoxing wine, immediately pour in the prepared sauce mixture, stir-fry until everything is well coated, drizzle with sesame oil, and transfer to a serving plate.