• Beef and Mustard Greens Stir Fry

    1 vote
    Prep time:
    Cook time:
    Servings: 4
    by Helen Doberstein
    28 recipes
    A slightly spicy entree.


    • .5 lb extra lean beef roast sliced very thin in strips
    • 1/2 lb mustard greens washed and sliced
    • 1/2 lb chinese broccoli washed and sliced thin
    • 4 stalks celery washed and sliced into 2" matchsticks
    • 4 carrots peeled and sliced into 2" matchsticks
    • 3 small onions peeled and diced into large chunks
    • 1/4 cup of reduced sodium soy sauce.
    • 1/4 cup sweet chili sauce
    • 6 gloves garlic, diced
    • 1/2 cup beef stock
    • 2 tbs rice vinegar
    • 2 tbs olive oil


    1. With everything prepared and in place a large wok on high heat and put the oil into the heated pan.
    2. Put the onion and carrots in and stir until brightly coloured about 3 or 4 minutes.
    3. Add the garlic, celery and broth to the pan and continue to stir over high heat until the carrots have softened slightly.
    4. Add the chili sauce and stir until incorporated.
    5. Add all the greens and toss until all are covered by the sauce
    6. Put on a lid for 2 minutes to steam the greens until tender.
    7. Remove the lid, add the rice vinegar and stir a final time before serving.
    8. Goes great with rice or chinese noodles.

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