Hakka-Style Beef with Sour Mustard Pickle

1. Make the sauce

In a bowl, mix together the chicken stock, oyster sauce, Shaoxing wine, double dark soy sauce, sesame oil, cornstarch, sugar, and a pinch of white pepper. This step ensures all the flavors blend well and the cornstarch dissolves properly for a smooth sauce.

2. Blanch the beef

Bring ¾ cup of chicken stock to a boil in a wok. Add the beef slices and stir for about a minute, just until the beef changes color. Then, drain the beef using a Chinese strainer and set it aside in a bowl. This method keeps the beef tender.

3. Stir-fry ginger and garlic

Heat the wok again and add 2½ tablespoons of peanut oil, swirling to coat the surface. Once the oil is hot, stir-fry the minced ginger and garlic for about 45 seconds until fragrant.

4. Cook celery and sour mustard pickle

Add the julienned celery and sour mustard pickle, along with 2 tablespoons of chicken stock, and stir-fry for about 2 minutes. The celery should stay crisp and the mustard pickle should be well integrated.

5. Combine beef and bell peppers

Return the partially cooked beef to the wok along with the julienned red bell peppers. Stir-fry everything together for about a minute to combine the flavors.

6. Add Shaoxing wine and sauce

Pour in the remaining 1½ tablespoons of Shaoxing wine and stir well. Finally, make a well in the center of the wok and pour in the prepared sauce. Stir continuously for about 2½ minutes, allowing the sauce to thicken and bubble, coating all the ingredients evenly.

7. Serve

Turn off the heat and transfer the dish to a serving plate. Enjoy your Hakka-Style Beef with Sour Mustard Pickle, a delightful blend of tender beef, crisp vegetables, and a savory, tangy sauce.