Sichuan Boiled Beef Vermicelli Pot
Ingredients
- 250g sliced beef
- 2 packs vermicelli
- 3 heads pickled mustard greens (about 350g)
- 1 tomato
- 4 cloves garlic
- 3 slices ginger
- 1 tsp soy sauce
- 1 tsp oil
- Coriander
- Chili
Marinade
- 400ml water
- 1 tsp soy sauce
- 1 tbsp oyster sauce
Preparation
Marinate the beef with soy sauce and oil for 15 minutes; wash and dice the pickled mustard greens.
Heat oil in a pot, stir-fry minced garlic and ginger slices; add diced tomatoes and fry until soft, then mix in the pickled greens.
Add the marinade seasonings, bring to a boil, place the beef on top; cover and simmer on low heat for about 3 minutes until cooked. Garnish with coriander and chili.
Notes
This dish is sour and appetizing, making it great for summer when appetite is low. It can be prepared with fresh hand-cut beef or substituted with beef slices for convenience.
