Stir-Fried Beef and Collard Greens
Punchy with spices and aromatics, this stir-fry is slightly adapted from the excellent recipe by chef Ronald Hsu in his book, Down South + East (2026, Abrams). His original recipe required fermented black beans. Serve this stir-fry with lots of jasmine rice.
Ingredients
For the marinade
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- 1 teaspoon canola oil
- 1 teaspoon soy sauce
- 8 ounces | 225 g sirloin cap or flank steak, sliced as 1-inch squarish pieces, each about ¼ inch thick
For the sauce
- 3 tablespoons | 45ml chicken broth, bouillon, or stock
- ½ teaspoon cornstarch
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 tablespoon Shaoxing rice wine (see Note)
To stir-fry
- 2 tablespoons neutral oil, plus more as needed
- 1 tablespoon minced garlic
- 1 tablespoon mince, peeled ginger
- 1 tablespoon fermented black beans, rinsed under warm water for 10 seconds (optional)
- ½ cup | 60 g sliced red or yellow onion
- 8 ounces | 225g collard greens, leafy parts cut as 1-inch (2.5cm) pieces (see main post for tips)
Instructions
- Marinate the beef: In a medium bowl, stir together the black pepper, cumin, sugar, salt, cornstarch, baking soda, canola oil, and soy sauce. Add the beef steak, mix well to coat all over, and let the beef marinate and velvet for at least 10 minutes or up to 4 hours (cover and refrigerate if marinating over 1hour).
- Make the sauce: Combine the broth, cornstarch, rice, vinegar, sesame, oil, oyster sauce, soy sauce, sugar, and Xiaoqing in a small bowl. Stir well then set aside.
- Cook the stir-fry: Set a large skillet or walk over medium high heat, and when hot, swirl in the 2 tablespoons oil. When it begins to smoke, add the beef, spreading it out as one layer and let sear for 30 to 45 seconds, before flipping and stir-frying until seared and dark brown, 1 to 2 minutes. Transfer to a plate.
- Return the pan to medium-high heat. When it is smoking again, add the garlic and ginger and stir-fry constantly to infuse them into the oil until they are lightly brown, about 10 seconds, taking care to not burn them. Add the fermented black beans (if using) to the pan and stir-fry for about another 5 seconds, until aromatic. Add the onions and cook for another 30 seconds, or until beginning to soften, then return the beef to the pan, stirring often to heat through, 30 seconds.
- Add the collard greens, swiftly stir-fry until hot and glistening, 1 minute. Stir the sauce and pour into the pan; bring the sauce up to a simmer and cook until thickened, 30 to 60 seconds. Remove the pan from the heat. Taste and adjust flavor using with salt and black pepper, then serve immediately.
Notes
If you need and assist, check out the Shaoxing rice wine buying guide.
