This dish is a halal combination of beef, garlic sprouts, and tofu skin. These are all key parts of the stir fry that make it healthy as well. It also comes in at a reasonable score on the meat thermometer (beef). This dish is perfect for someone who enjoys drinking tea and eating roast beef dishes with lots of vegetables in it. . For a vegetarian dish, simply substitute the beef with tofu and beef broth with vegetable broth.

First, get 200g beef, 100g tofu skin, and 20 garlic sprouts to prepare the stir fry. Rinse beef in cold water and return it to the bowl with a lot of cold water added. Cut tofu skin paper-thin with a knife (preferable to a sharp Chinese cleaver) and then rinse fast until all white liquid has been washed away. Throw away peels around the center while keeping tofu inside wet.

Put a wok over high heat, add ¼ cup cooking oil, some salt (salty or not depending on personal taste) and stir-fry meat on medium-low level for about 1 minute when bubbles form. Add chopped garlic sprouts and keep stirring for about 10 seconds until you smell their aroma. Turn pan off stove when satisfied with timing then add ground soy sauce and sugar to taste. Add tofu skin and mix, now turn the heat back on to medium level then add vegetable stock (preferable Lee Kum Kee brand) in small amounts until you reach the desired consistency. Add green onions and spring onions when you reach the desired color, finally, add sesame oil to taste. Serve with rice and chopsticks.

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