Recipes and tips from local chef Violet Oon!
Choose fresh vegetables from local Singapore farms, as they reach our supermarkets more quickly from our own backyard. You will then be assured of better quality and nutrition, as vegetables start losing nutrients as soon as they are harvested.
- 300g Beef – fillet, sirloin, ribeye or rump
- 300g Kai lan
- 4 cloves Garlic, chopped
- 4 tbsp Vegetable oil
Marinade for Beef
- 1 tbsp Oyster sauce
- 1 tsp Chinese yellow wine (hua tiao jiu) – optional
- 1/4 tsp Salt
- 2 tsp Cornflour
- 1/2 tsp Sesame oil Sauce
- 1 tsp Light soya sauce
- 1/4 tsp Salt
- 1/2 tsp Sugar
- 2 tbsp Water
1. Cut beef into thin slices. Cut kai lan into finger lengths and separate the stalks from the leaves (Pic 1).
2. Mix all marinade ingredients together except the sesame oil. Mix sauce ingredients well and set aside.
3. Just before cooking, coat beef with marinade then add sesame oil, so that the marinade can permeate the beef first.
4. Heat oil in a wok over high heat until it smokes. Add the beef and stir fry quickly for about 30 sec to sear the meat (Pic 2). Remove the beef from the wok.
5. Add chopped garlic, then add kai lan stalks (Pic 3) and stir fry for 30 sec before adding the leaves. Stir fry until the colour changes and use the ladle to push the vegetables to one side.
6. Add the beef and the sauce. When the sauce thickens, stir fry the vegetables and beef together. Serve with steamed rice as part of a meal.
Food Safety Tips
- Place thawed-out meat in the refrigerator if not cooked immediately.
- For frozen meat, thaw only the amount you need.
- Do not refreeze meat that has been completely thawed.
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CHOOSE FROZEN MEAT
Stretch your grocery dollar by choosing frozen meat! Frozen meat comes from fresh meat, which has been rapidly frozen to maintain its freshness.
When properly handled, frozen meat tastes just as good as chilled meat.