Bought kale and beef fillets, and as I was heading towards the cashier, these Asian garlic sticks caught my eye; I couldn’t resist them and grabbed a bunch to add to my dinner. Simple weekend cooking. It doesn’t take a lot of utensils, and it’s easy to cook. This could be a dinner date with your loved one or family.

It is also a hearty comfort meal. The healthy vegetable of green colour is crunchy as well as beautiful on the white plate lined up with spicy meat. Anyone can make it. You don’t have to be a chef or super cook. You can create a beautiful meal if you put your heart into cooking a lovely meal.

What have you got to lose? Everyone can cook up a storm or a simple meal with love. I have added black beans, soy oil, and chili oil. This is me; I love chili. I can have it in anything, for breakfast, lunch, and dinner.

My meal is East meet West, healthy, and delicious. Let’s roast everything in one lined baking pan!!!

Ingredients

Chili black bean and soy oil sauce

6-8 mushrooms, wipe with a clean cloth and sliced
2 Tsp garlic, chopped
2 Tbsp black bean and soy oil, given by mom
3 Tbs chili oil
1 Tbs olive oil

Marinade beef fillets

4 beef fillets
salt and black pepper, to taste
olive oil

Kale and garlic stick vegetables

2 bunches kale, removed stems and tear the leaves to bite size
1 bunch Asian garlic stick vegetables, commonly known as garlic scapes 
oil
salt
pepper

Method

Preheat oven 200 degrees. Bring the beef to room temperature, rub with oil, and season with salt and pepper. For best results, sear the beef fillet in a hot pan for 1–2 minutes per side until browned, then place on a lined baking pan. Roast the beef for about 15 minutes.

Once time up, remove baking pan, toss Asian garlic sticks around the beef, and return to the oven for another 10 minutes. Time up, remove baking pan; add kale leaves, tossing them in lined baking pan drippings. Roast for a final 5-10 minutes until the kale is crispy, the garlic sticks are tender, and the beef fillets are cooked medium rare. When time up, remove beef fillets, tent with foil on another lined baking pan, and let it rest for 10–15 minutes.  Switched off oven, leave door a jar with a wooden spoon, and leave vegetables in until ready to plate. I would put my plates into the still hot oven to warmed up plates. You don’t have too.

In the meantime, heat the saucepan in oil, cook the garlic until fragrant. Then add in sliced mushrooms and cook for 2 minutes. Add black beans soy sauce chili oil, and cook for another 3-5 minutes. Set aside and keep warm with foil to cover or use pan cover.

When resting time up. Plate up kale chips on the top left corner. Next spoon some garlic stick vegetables; place in the centre next to kale chips Then place the beef fillet leaning on garlic stick vegetables. Now spoon some mushrooms chili black bean and soy oil sauce over the beef fillet. Enjoy with a glass of red wine.

Note: Prevent Overcooking: If your kale is getting too dark before the beef is done, remove the vegetable components early and set them aside while the beef finishes. Garlic stick vegetables are best when roasted until tender-crisp; they can become woody if too thick, so look for thinner, tender sticks. For a more traditional Asian flavour: garlic stick vegetables are frequently stir-fried together in under 10 minutes rather than roasted, allowing the beef to stay tender and the greens to remain vibrant.

For a more Western meal: You can omit Chili black bean and soy oil sauce. Make spinach basil pesto to go with beef fillet for more green colour on plate.

For Asian-Style Flavour Variations: garlic stick vegetables are frequently stir-fried together in under 10 minutes rather than roasted, allowing the beef to stay tender and the greens to remain vibrant.

https://helenscchin.com/2017/03/20/beef-kale-and-garlic-sticks/

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