Roasted beef with pickled beef combines harmoniously with the light sourness of pickled beef, the soft sweetness of beef and the roasted rice grains, fragrant with onions and garlic. This dish does not require many elaborate ingredients, and the processing method is quick to change the taste for a weekend meal.
To make grilled beef with pickled beef, prepare 2 bowls of cold rice, 200 - 250gr tender beef shank or beef shank, 200gr pickled mustard greens, 2 chicken eggs, shallots or garlic, scallions, fish sauce (or soy sauce), seasoning powder, minced pepper and cooking oil.
After washing the beef, slice thinly along the fiber and marinate with about 1/2 teaspoon of seasoning, a little minced pepper and minced garlic. You can add 1 teaspoon of cooking oil or sesame oil to soften the meat when stir-frying. Wash pickled mustard greens briefly with water to reduce saltiness, squeeze and cut into bite-sized pieces.
When processing, heat a pan with a little cooking oil, saute shallots or garlic until fragrant, then add beef and stir-fry quickly over high heat. Beef only needs to be stir-fried for about 1-2 minutes until just cooked, then put on a separate plate, avoiding the meat from getting tough.
Next, put pickled mustard greens in a pan and stir-fry briefly for about 2-3 minutes to reduce the pickling and enhance the aroma. You can add a little sugar to balance the sourness. Then add a little cooking oil, scoop the chicken eggs into the pan, stir well until the eggs are soft, then add cooled rice and roast together. Use a spoon to spread gently to separate the rice grains, season with fish sauce or soy sauce to taste.
When the rice is hot and tender, add pickled mustard greens and beef and stir quickly, sprinkle scallions and ground pepper before turning off the stove. Housewives also note that they should not roast rice for too long to maintain the tenderness of the beef and avoid making the rice grains dry.
