For this recipe, I’ll be using an Asian vegetable as one of the main ingredients. But unfortunately, I don’t even know the correct English name for this vegetable! I’ve seen it called “garlic sprouts” before, so I’ll stick to that naming convention.



Ideally you’d want the whole vegetable to be green, as you can see that it starts to get lighter in color as you go down. From the photo, they come in stalks, and are quite sturdy. They are very crunchy as well! They’re usually about a foot long, and just bundled together by an elastic band (or adhesive). Feel free to use any meat of your choice for this stir-fry, as I feel that garlic sprouts are very versatile in what you eat it with.

• 200 g beef fillet or lean rump steak, cut into small pieces
• 2 bunches of garlic sprouts
• 2-3 chopped garlic cloves
• 1-2 tablespoons of cooking oil
• 1/2 cup of water
• 3-5 tablespoons of oyster sauce
• 2 teaspoons of sugar
• 1 teaspoon of powdered chicken stock mix
• 3 teaspoons of corn starch
• 1 teaspoon of (light) soy sauce

• Marinade the beef with 1 teaspoon of sugar, 1 teaspoon of corn starch, and soy sauce.
• Cut off the ends of the garlic sprouts, then cut each into 2-3 inch pieces, and wash with cold water.
• Place the remaining corn starch (2 teaspoons) in a small sauce bowl, and mix with 2 teaspoons of water. Set aside for later use, as we will be adding this mixture near the end to thicken the sauce.

1. In a preheated wok (or pan), heat the cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the beef and saute.
2. When the beef is cooked to your liking, remove the beef, and place the garlic sprouts into the wok. Stir-fry for about 1-2 minutes.
3. Place the water, oyster sauce, sugar, and the powdered chicken stock mix into the wok (or pan), and stir. Feel free to add more water if wanted. Wait until the sprouts are cooked (you may cover the wok with a lid to speed up the process).
4. When the sprouts are cooked and the sauce is at a boil, place the beef back in. Grab the corn starch mixture that was prepared earlier on, and make sure to mix it again, as the corn starch may have settled to the bottom. Add the mixture into the wok, and stir. This will thicken the sauce.
5. Stir for a few seconds, and serve.

This is a similar dish to a previous recipe I posted a few weeks ago, using mainly breakfast-like ingredients. The inclusion of beef and celery gives me an excuse to use some ketchup for dinner :)

The addition of celery may seem like an odd combination, but it turned out great! That said, I don’t think I’ll be trying this with other greens. When stir-frying the tomatoes, I’d go soft on them, since you don’t want all the juices spewing out of the tomatoes (thus creating a soup hybrid instead!).

One of the ingredients for the sauce is Lea & Perrins Worcestershire sauce. This sauce is primarily used for grilled or barbecued meats, but it is actually also used in Asian cuisines, particularly in Hong Kong when having dim sum.

I also created a video for this dish, so stay tuned for the next few days for that!

**EDIT** Video posted Thursday July 8th: Video

• 250 g tenderloin beef, thinly sliced
• 2-3 large tomatoes, cut into wedges
• 2-3 eggs (perhaps the same ratio as tomatoes)
• 2 stalks of celery, cut into small pieces
• 1 onion, sliced
• 1-2 tablespoons of cooking oil
• a pinch of salt
• 1 teaspoon of sugar
• 1 teaspoon of soy sauce
• 4-6 teaspoons of sugar
• 6 tablespoons of ketchup
• 1-2 teaspoon of Lea & Perrins Worcestershire sauce (optional)

• Marinade the beef with 1 teaspoon of sugar, and soy sauce

1. Whip the eggs, have them scrambled, and set aside.
2. In a preheated wok (or pan), heat the cooking oil, then add the beef and stir-fry for a few minutes. Once almost cooked, remove and set aside.
3. Saute the onions for 1-2 minutes, then add the celery and place the beef back into the wok (or pan).
4. For the sauce, add the salt (as needed), 3-5 teaspoons of sugar, ketchup, and Worcestershire sauce (if available). Stir well for a minute.
5. Add in the tomatoes, but be gentle, as we do not want to create a soupy mixture. Then add the scrambled eggs.
6. Taste test, you may need to add more sugar or ketchup depending if it’s not sweet or salty enough. Enjoy!

For those unsure moments at the grocery store wondering what to cook for dinner, just pick up some broccoli and beef for a quick and simple dish.

• 230 g beef fillet or lean rump steak, thinly sliced
• 2-3 florets of broccoli
• 2-3 chopped garlic cloves
• 2 teaspoons of sugar
• 2-3 teaspoon of corn starch
• 1 teaspoon of soy sauce
• 1 tablespoon of oyster sauce
• 1-2 teaspoons of sesame oil
• 1 tablespoon of cooking oil
• 1/2 cup of chicken broth (optional)

• Mix the beef with 1 teaspoon of sugar, 1 teaspoon of corn starch, and soy sauce

1. Take the remaining corn starch, and mix with 3-6 teaspoons of water. Set aside for later use.
2. Heat the wok or frying pan with cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the beef.
3. Remove the beef once nearly cooked. Next place the broccoli into the wok.
4. Add the chicken broth (or 1/2 cup of water), oyster sauce, and 1 teaspoon of sugar. When the mixture comes to a boil, cover the lid until the broccoli is cooked (3-4 minutes).
5. Add the beef, retrieve the corn starch mixture that was prepared from Step #1, and make sure to mix it again, as the corn starch may have settled to the bottom. Add the mixture into the wok, and stir. This will thicken the sauce.
6. Finish off by adding the sesame oil.