Stir-fried Garlic Shoots with Beef - Chef Recipe by Junda Khoo

Ingredients

20 g butter
3 Tbs vegetable oil
300 g frozen beef slices, defrosted
Pinch of salt
1/2 tsp ground white pepper
1 bunch garlic shoots, chopped into 3 cm lengths
2 cloves garlic, peeled and finely sliced
2 Tbs oyster sauce
2 tsp sugar
2 Tbs Shaoxing rice wine

Method

Heat the butter and 2 tablespoons of the oil in a wok and fry the beef slices on a high heat until fully cooked. Season with the salt and white pepper then remove to a plate. Wipe out the wok and put it on a high heat.

Add the remaining oil then the garlic shoots and garlic slices and stir-fry until the shoots are tender. Return beef to wok with the resting juices and mix well, season with oyster sauce and sugar.

Stir through the Shaoxing rice wine and serve.

Credits: This is an edited extract from Ho Jiak: A Taste of Malaysia by Junda Khoo, published by Hardie Grant Books. Available in stores nationally, RRP $55.00. Photography by Alana Dimou.

Photo Credits: This is an edited extract from Ho Jiak: A Taste of Malaysia by Junda Khoo, published by Hardie Grant Books. Available in stores nationally, RRP $55.00. Photography by Alana Dimou.