Entree: Myanmar – Kachin & Northern Myanmar – Kachin Beef with Mustard Greens (Stir-fried beef with pungent mustard greens in a savory, garlicky Kachin-style sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 1/2 lb (680 g) beef sirloin or flank steak, thinly sliced against the grain
- 1 lb (450 g) mustard greens, stems trimmed and leaves roughly chopped
- 3 tbsp (45 ml) vegetable oil
- 1 medium (about 2 oz / 60 g) onion, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 1/2 inch (15 g) piece fresh ginger, julienned
- 2–3 dried red chilies, broken in half (or 1–2 tsp / 2–4 g chile flakes)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce or 1 tbsp (15 g) ngapi (fermented fish paste)
- 1 tsp (5 ml) dark soy sauce or 1 tsp (5 g) palm sugar dissolved in 1 tsp (5 ml) warm water
- 1/4 cup (60 ml) water or low-sodium beef broth
- 2 scallions, sliced on the diagonal
- 1/4 cup (10 g) cilantro leaves, for garnish
- Fresh lime wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

1. Pat the beef dry and season lightly with salt and pepper. Heat 1 tablespoon (15 ml) oil in a large skillet or wok over high heat. Add half the beef in a single layer and sear quickly until browned but still medium-rare, about 1 minute per side; remove to a plate and repeat with remaining beef.
2. Reduce heat to medium-high and add the remaining 2 tablespoons (30 ml) oil. Add the sliced onion and stir-fry until translucent, about 2–3 minutes. Add the garlic, ginger, and dried chilies and stir 30–45 seconds until fragrant.
3. Add the chopped mustard greens and toss to wilt, about 2 minutes. Stir in the soy sauce, fish sauce or ngapi, and dark soy/palm sugar mixture. Pour in 1/4 cup (60 ml) water or broth and cook 2–3 minutes until the greens are tender but still bright.
4. Return the seared beef and any accumulated juices to the pan, toss to combine, and cook just until the beef is heated through and the sauce coats the greens, about 1–2 minutes. Taste and adjust seasoning with salt, pepper, or a splash more fish sauce.
5. Remove from heat, stir in sliced scallions, garnish with cilantro, and serve immediately with lime wedges and steamed rice.