Directions

1. 1. Prepare the vegetables and mushrooms

   • Thinly slice the onions and set aside.
   • Wash the French green beans and leave them whole.
   • Wash the yu choy sum. Separate the leaves from the stems, then slice the stems lengthwise; keep the leaves and stems separate.
   • Clean the mushrooms and gently separate them by hand, or slice thinly if large.
   • Bring 3 liters of water to a rolling boil for blanching the vegetables.

2. 2. Cook the beef

   • Thinly slice the beef, then cut it into small pieces (about 2 cm). The texture should resemble the consistency of ground beef, but with more noticeable pieces.
   • Heat a skillet over medium-high heat and add the butter.
   • Once the butter begins to foam and lightly caramelize, add the beef.
   • Increase heat to high; sauté for 3–5 minutes, until cooked through and just beginning to brown.
   • Transfer the beef to a bowl and set aside.

3. 3. Sauté the onions and mushrooms

   • In the same skillet, add the olive oil.
   • Add the onions and sauté over medium-high heat for 2–3 minutes, until softened and lightly golden. If browned bits remain from the beef, add a small splash of water and scrape the pan to loosen them. Add more oil if needed.
   • Add the mushrooms and cook for another 2–3 minutes until golden brown.
   • Return the cooked beef to the skillet and stir to combine.
   • Add the soy sauce and Worcestershire sauce directly to the center of the pan. Deglaze by scraping up any browned bits.
   • Toss everything together and cook for 1 minute. Remove from heat and set aside.

4. 4. Blanch the vegetables

   • Bring water to a boil. Start cooking the vegetables by adding the French green beans and setting a timer for 4 minutes.
   • After 2 minutes of cooking the green beans, add the yu choy sum stems.
   • After 1 more minute, add the yu choy sum leaves.
   • Once the total 4 minutes for the green beans is up, immediately transfer all the vegetables to a bowl of cold water to stop cooking.
   • Drain well and set aside.

5. 5. Assemble and serve

   • Plate the beef and mushroom mixture on one side.
   • Arrange the yu choy sum in the center.
   • Place the French green beans on the opposite side.
   • Serve warm.

Notes

• This is one of the meals I prepare quite frequently. Instead of frying raw beef, I often reuse leftover grilled beef. If using steak, thinly slice it and add it directly to the onion-mushroom mixture. If using a grilled ground-beef patty, cut it into small pieces and mix it into the onions and mushrooms the same way. Sauté everything briefly (about 1 minute), then add the sauces as described in the instructions above.
• Optional sauce for veggies. For a light finishing sauce, prepare a simple beurre monté (emulsified butter). Bring ¼ cup water to a boil, reduce the heat, and gradually whisk in 4 tbsp cold butter. Season with salt and pepper. This dish is intentionally served without additional sauce, as the beef and mushroom base is already rich in flavors.

Created on Feb 5, 2026 by Albina M