Beef and Garlic Chives

Tender garlic chives have a nice fragrant and earthy flavor and a slight crunch. It's complemented by the beefy goodness of seared beef slices. Very simple and quick to cook up.

Method

Cut beef into very thin shreds. Add salt, sugar, and vinegar to tenderize and flavor the beef. Set aside and cut up garlic chives into segments matching the beef. 

Heat oil in a pan. Sear, then stir fry, the beef. When there's just a little pink left, add the garlic chives and cook until the chives are slightly softened. Add a little soy sauce if you want near the end.

Notes

You can replace the beef with pork (more common in China).

Cook with a good amount of oil. Don't overcrowd the beef. You want it to sear not boil. That way, you'll get flavorful beef pieces and brown pan drippings that will be raised and flavored by the garlic chives. This pan sauce is why soy sauce is optional.

Be sure to use young garlic chives. They'll have little bulbs on the end. Don't use the mature garlic chives because they're tougher. Save those for dumplings.