Secret to Silky Beef & Pickled Mustard 酸菜滑牛 in 15 min! Chinese Sliced Chuck Tender Beef Recipe

Hi and welcome to Spice and Pans. Today we'll be cooking stir-fried beef with sour pickled mustard or suan cai hua niu. So let's start cooking. In collaboration with Horse and Pants Culinary Studio, we are launching an incredible cooking course featuring our loved recipes. Join us in our exclusive local Chinese delight course. Sign up with the link below or scan this QR code. See you there! Now we are going to marinate and season our beef. I have with me over here 300 grams of chopped tender. Now you need to remove the membrane and cut against the grain. I'll leave a link in the description box below so that you can click on it and learn how to prepare the beef. Just slice them thinly like this. For marinating, it's very simple. We'll need 45 milliliters of water. I'm preparing this water known as chong jiang sui or spring onion ginger water. 45 milliliters of water. One stalk of the stem of a spring onion. Put it in. A few pieces of young ginger. Drop them in. Using your hand, squeeze out the juice and mix them together. Once you're done with this, we'll just pour the water into the beef like this. This will help to get rid of any excess beefy taste and it will add a layer of fragrance to the beef. For the seasoning, very simple. One tablespoon of oyster sauce. Add it in. Half a tablespoon of dark soy sauce for that beautiful dark hue later that we need. Half a teaspoon of sugar. A few dashes of pepper and just a small pinch of baking soda. This is optional but this will help to tenderize the beef. If you are worried about the taste from the baking soda, what you can do is before marinating the beef, just add a little bit of baking soda to your sliced beef. Marinate them for about 20 minutes then just wash it off. But just a small pinch won't alter the taste way too much. Just using one hand, just mix them in one direction for them to absorb the water. My go-to ratio for water to beef is every 100 grams of beef is 15 milliliters of water. Make sure you mix them up well until the water is absorbed by the beef. Now we'll add in 2 tablespoons of corn flour. This will give this a very nice velvety texture. Mix them up well again. After you're done with this, we'll just add in about a tablespoon of oil, cooking oil, so that later when we cook them it's easier to spread them out. Once you're done with this, we'll just let it marinate for about 20 minutes. Now I would not suggest marinating this for more than 30 minutes otherwise the beef will be way too way too mushy and soft or tender. Okay so 20 minutes or maximum 30 minutes is my go-to timing. I'll see you back in a while. Now we'll cook our beef first. Heat up a wok of oil. Use a little bit more oil please. Pour in your beef. Spread them out immediately. We just need them to change color a little bit so just move them around. Separate them out like this. Okay now I'm using a medium heat. You can do the same too. We don't have to wait for the oil to get too hot. Basically this step is just to really velvet the beef itself and make sure that they are cooked to approximately 60-70 percent. By doing this step the beef texture is going to be a lot better. Now in restaurants normally they use a lot more oil but at home we try to minimize the usage of the oil. So something like this that it turns color to a very beautiful dark brown that means it's more or less done because we still need to cook this later with our sour pickled mustard. Okay so once this is done, something like this will be good. We'll remove the beef and separate it from the oil. I'll leave a little bit of the oil in the wok and now we'll fry our garlic first. I have with me over here three cloves of garlic chopped. Put them all in using the same medium heat. We just need to fry them until we can smell the beautiful fragrance from the garlic. Once you can start to smell the garlic we'll add in our sour pickled mustard. These are pickled mustard sour just add them in or rather we call it suan cai. 300 grams of this chopped into small pieces like this and add them in. Now this is how the packaging looks like. Remember to look out for this word sour not just pickled mustard salted. Okay we want the sourness in the dish so go for this. Fry for a while. Frying the pickled mustard will give this a very very nice fragrance. So just fry them around for approximately two or three minutes. This dish is very very good with steamed rice or even porridge. One of my favorite. Now if you want this to be spicy just add in some cut chili. Okay but I'm making this very very child-friendly. I can easily have two or three bowls of steamed rice with this. This is really really nice. Now for our friends that don't take beef you can actually substitute it up with chicken or even pork. After frying this for a while you can actually smell the beautiful fragrance from the pickled mustard. And now we're adding water. I'm adding in 250 milliliters of water. Push the pickled mustard down. Put the lid on. Okay and we'll just cook this for approximately five to eight minutes. I'll see you back in a while. Eight minutes is up. Let's have a look. Wow give this a stir. Now we just give this a taste to make sure that the sauce is right for us before we add in any other seasoning. Wow fantastic. To balance up the taste we need to add a little bit of sugar. Add in about half a teaspoon of sugar. No salt is needed because it's salty enough for me. Give it a good mix. Now we add in our beef. Mix them up well. I'm using medium heat so continue to do so. Now if you prefer a little bit more sauce you can add a bit more water. Now we just thicken the liquid up a little bit with cornstarch solution. Just a little bit of cornstarch solution will be fine. Now if you like the dish to be a little bit darker in color you can add in a little bit of dark soy sauce. About one teaspoon of this will be good. Give it a good mix and now it's time for our lunch. This is going to be so good. And now the dish is done. Let's have a taste. I love the smell of good food. Let's try the beef first. Tender, velvety. It's really really good. Mix the rice with the sour pickled mustard. It's savory, tangy. This is really really really good. So ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and now it's your turn to cook. See you. Bye bye. Wow, beef is so tender.