快蒸榨菜牛肉

Add light soy sauce, oyster sauce, sugar, cornstarch, cooking wine and white pepper to the thinly sliced beef and mix evenly, then add a layer of oil to lock in moisture (if you have time, marinate for a little while so the meat takes on more flavour).

Once the water in the steamer boils, lay the beef on a plate and put it into the steamer.

Add the pickled mustard and steam over high heat for 5-7 minutes (watch the timing carefully; too long and the beef will no longer be tender).

Sprinkle with chopped spring onion and this quick, appetising dish is done.