Stir-Fried Beef with Garlic Sprout

Thick and glossy sauce on each slices of beef

Each slice of beef is thickly coated with a glossy, sweet and savoury sauce that makes it incredibly appetising. The flavour bursts in your mouth with each and every bite. So be sure you have an extra bowl of rice, because you would most definitely want to have another serving to go with more beef!

Ingredients

  • 500g sliced beef (flank or stripling)
  • 1 tbs minced garlic
  • 1/2 tsp grated ginger
  • 1 tbs sesame oil
  • 4 tbs potato starch
  • 2 tbs soy sauce
  • 215g chopped garlic sprout about 1″ long
  • 1 long red chili, seeds removed and julienned

Sauce

  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/2 cup sugar (brown)
  • 1 tbs hoisin sauce

Method

  • Marinate the beef slices with 1 tbs of minced garlic, 1/2 tsp of grated ginger, 1 tbs of sesame oil and 2 of tbs soy sauce. Mix well to combine. Add in the 4 tbs of potato starch. Mix well until all the beef are coated evenly with flour. Set aside.
  • Add all the ingredients for the sauce into a bowl. Stir to combine. Set aside
  • Set the fire on medium heat, drizzle enough oil to pan fry the beef. When oil is hot, add the beef slices and pan fry until all sides of the beef are cooked. Do this in 2-3 batches to avoid over crowding the pan. Place the beef on a plate lined with paper towels.
  • Remove excess oil on the pan, leaving only about 2 tbs of oil. Add in the garlic sprout and red chili. Sauté for about 2 minutes. Set aside on a plate.
  • Using the same pan, pour the sauce in. Set the fire to medium high heat, let it come to boil. Stir constantly for about 2 minutes or until the sauce starts to thicken. Turn down the heat to medium low then add the beef slices. Stir in the garlic sprouts and red chili. Stir fry for about 1-2 minutes. By this time the sauce should have completely thickened, coating each piece of meat and garlic sprout. Turn off the heat and serve it on a plate.
  • Best eaten with a bowl of steaming hot rice

Baked Skinless Chicken Breast in Chimichurri Sauce

healthy meal that you can easily prepare at home

Healthy meals can be easy and delicious just like this baked chicken breast. The aroma of the herbs from the Chimichurri sauce infused well on the meat that makes each bite flavourful. This recipe is definitely a keeper for me. Try it out ! 🙂

Chimichurri sauce was best made one day ahead to let all the flavour released in the oil and this recipe is adapted from Karina of Cafedelites.com. I just made some slight changes to suit my taste.

Ingredients

  • One piece of chicken breast about 210g
  • 3-4 tbs of chimichurri sauce (see recipe below)

Method

  • Butterfly cut the chicken breast
  • Place the chicken on an oven proofed ceramic dish and marinate the chicken with the sauce on both sides. Cover and refrigerate for at least 15 minutes
  • Bake it in a preheated oven at 180 degree celsius. Bake for 10 minutes then set to grill mode and bake for another 5 minutes. Make necessary adjustment according to your oven. As each oven’s heat works differently. If you have bigger piece of chicken, baking time needs to be a little longer. Do not over-bake, therefore increase the baking time little by little and check.
  • Can be serve with salad to have a complete meal

Chimichurri Sauce

Ingredients

  • a handful of finely chopped fresh parsley
  • 1 small chili (birds eye) – chopped
  • 1 big chili (deseeded) – chopped
  • 1 tsp minced garlic
  • 1 1/2 tbs red wine vinegar
  • 1 tsp salt
  • 1/2 tsp ground oregano
  • 1/2 cup extra virgin olive oil

Method

  • Add all the ingredients together and mix until well combined. Transfer to an airtight container and refrigerate.

Any unused chimichurri sauce can be refrigerated. I normally would keep it for a week.