Ingredients:
- 8 oz (250 g) flank steak;
- 1 lb (500 kg) mustard green/choi sum;
- 2 oz (60 g) ginger, cut to thinly slice triangles;
- 2 tablespoons vegetable oil;
- Sea salt.
For marinate
- 1/4 teaspoon corn starch;
- 1/2 teaspoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1/2 teaspoon dark soy;
- 1/2 teaspoon vegetable oil.
For thickening sauce
- 1 teaspoon corn starch;
- 1/2 teaspoon cane sugar;
- 1 teaspoon liquid aminos;
- 1 teaspoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
- Thinly slice flank steak;
- Marinate, set aside;
- Clean mustard green/choi sum twice with salt;
- Break to shorter pieces;
- Add 1 tablespoon vegetable oil to a large sauté pan/wok on medium high heat;
- Add mustard green/choi sum;
- Stir fry and cover for 2 minute;
- Take mustard green/choi sumi out and set aside;
- Add 1 tablespoon vegetable oil to the sauté pan/wok;
- Add flank steak and stir to brown both sides;
- Add juice from mustard green/choi sum;
- Stir in thickening sauce;
- When it thickens, add mustard green/choi sum back;
- Mix and plate, serve hot.