Tag Archives: beef

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!


  • 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


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


  • 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


Gyudon is quite popular and a comfort food for the Japanese. There are a few famous gyudon restaurants in Japan that are open 24 hours a day such as Yoshinoya, Sukiya and Matsuya and we always make it a point to dine in these three restaurants whenever we visit Japan, yes! my family loves Gyudon.

Gyudon is nutritious and quite easy to prepare. It consists of a bowl of rice with thin slices of fatty tender beef and onions. It can be topped with lava eggs. Today I just received my order of beef short plate from an online grocery store, so I decided to prepare this for our dinner tonight. My children will have a happy tummy again 🙂

Now my version is a combination of beef and dashi broth, as I like my Gyudon to have the best of both worlds, beefy and umami. Beef short plate is my preferred cut because it is tender and fatty hence more flavourful.


  • 500g beef short plate
  • 1 big yellow onion (sliced)
  • 240g water
  • 12g dashi granules
  • 240g beef broth (if you don’t have dashi, you may substitute the water and dashi to beef broth , that would be additional of 240g )
  • 20g premium soy sauce
  • 10g dark soy sauce (mine is the thin type of soy sauce)
  • 16g mirin or cooking wine
  • 1 tablespoon oil
  • salt to taste if your beef broth is unsalted

Note: for beef broth you may use 1/2 beef cube dissolved in 240g hot water.


  • Heat up your non stick pan in medium low fire, sauté your beef quickly. As this cut of beef is fatty, we want to render out some of the fats. No need to add oil. Stir it continuously so as not to overcook the meat. Do this for 1 minute. Set aside the meat. A little bit pinkish on the meat is fine as we will continue to cook it with the dashi and beef broth
  • In a heated wok, drizzle one tablespoon oil. Sauté the sliced onion until it becomes translucent.
  • Add in the water, broth and all the other seasoning. Followed by the meat. Let it simmer until the meat is no longer pinkish.
  • can be serve with lava eggs or fresh pasteurized eggs(yolk)

Method (lava eggs)

  • Prepare ice water
  • Heat up a pot of water and let it boil
  • Add in 4 refrigerated eggs using a slotted spoon and lower down the heat to simmer
  • Simmer it for 6 minutes
  • Soak the eggs in ice water for 5 minutes
  • gently peel the eggs and ready to serve