I did a post about stove-top beef salad a while ago. Today I am going to do a similar recipe using thinly sliced beef chuck steak with green garlic (also known as baby garlic). The lovely flavours of green baby garlic and sesame oil really enhanced the taste of this salad.
Difference between green garlic and shallots
Green garlic looks similar to shallots or spring onion. The difference between green garlic and shallots is the shape of the leaves and the flavour. The green garlic leaves are flat while the leaves of shallots are round or tube-shaped. The green garlic also has stronger garlic flavour than the shallots.
- 200g chuck steak, thinly sliced - about few millimetres thick. Chuck steak is supposedly a tougher cut of meat. It is important to have the slices really thin. This will make it easier to cook.
- A strip or two of green garlic, cut into pieces
- A small piece of ginger, crushed
- Salt to taste
- Chilli powder to taste
- 1 tsp sesame oil
- Oil for frying
- Place the thin chuck slices on a pan with oil in a medium-high heat. Cook both sides until the meat is slightly charred. Remove from heat and keep them aside.
- With a little bit of oil in a pan, fry the stem part of green garlic for a minute or two. Then add the leaves and give it a good toss. Make sure the green garlic is not overcooked, otherwise they will start getting chewy.
- Mix the meat slices and green garlic with salt, ginger, chilli and sesame oil. Let it rest for at least half an hour before serving.