I have been back to work full-time for about six weeks now, and I must say that I haven’t quite figured it all out yet. I knew it will be tough to be juggling two little kids with both of us working, and trying to manage “everything else” (read: laundry, dishes, picking up around the house…mmm, what is that anyways?). Maintaining this blog has been a challenge more than ever, since now we have two kids with two different bedtimes that aren’t really fixed, and dinner time is another story. Taking pictures was easy before kids were in the picture (five long years ago!), although the pictures were horrible But now, it is really tough. My friends and co-workers wondered (and probably still do) whether I would even have time to cook or bake anymore (and how I still manage to do it even now). I actually considered about taking a little break from blogging for a little while.
But here’s a little story for you. Shortly after I returned to work, somehow, I happened to sit in different trainings with topics surrounding “work-life balance” where one of our assignments during trainings was to evaluate our values and what were important to us. I actually wrote down “cooking home-cooked meals for my family” as one of my top five priorities. I talked and thought through this over and over again – and finally came to the conclusion that this is important for me. Being home in the evenings, sitting down to enjoy dinner with my family is what centers me, therefore I am going to continue doing what I love doing. While I don’t get to take pictures of all my meals like I used to, I still take a lot of joy in sharing a few successes that I have in the kitchen these days – so I hope you guys will still hang with me once in a while Like this recipe. I found this recipe while trying to use up the vegetables and the meat that I had in the refrigerator. It was so delicious and actually pretty easy to whip together when I get home from work, as long as I prep everything the night before. I actually doubled the recipe (which I never do with new recipes), and was really glad that I did – because then it made enough for two nights! Who doesn’t love leftovers, right?
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
1 onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
3 teaspoons soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar
Marinate the beef with all the Marinade ingredients, about 15 minutes.
Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
Slightly Adapted from: Rasa Malaysia