Ingredients
250 g (about 1/2 lb) marinated beef, sliced, 200 g (about 7 oz) pickled mustard cabbage stems, thinly sliced, and broth as needed.
Seasonings
Sugar, vinegar, cornstarch slurry, oil, Shaoxing wine, salt, and sesame oil, each to taste.
Instructions
1. Mix the soup, sugar, vinegar, and wet cornstarch into a sauce; heat oil in a wok, add the beef, and stir-fry until cooked through, 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.