2-2.5 kg gravy beef
1-2 beef tendon (boiled separately, takes about 1-2 hours before it becomes tender) (optional)

2-3 tomatoes cut into wedges

3-4 bay leaves

1 jar Lee Kum Kee black bean and garlic sauce 226g (8oz)

12 carrots cut into thick slices

5-6 cloves of garlic thinly sliced

2 lemon grass stalks cut into 5cm pieces

2-3 star aniseed

Sautee the garlic with some oil, then pop in the beef to seal then the black bean and garlic sauce, tomatoes, bay leaves and a little water , lid on and simmer for about 30-40 minutes..ie until beef is tender..

Then add the carrots, tendon and cook until the carrots are tender. I find that one jar of sauce is plenty, no need for extra fish sauce or salt…may be a little sugar to taste.

Serve with rice noodles (same as Pho noodles), lettuce, cucumber, bean shoots and herbs or with toast and fried eggs for breakfast.

This was dinner one night.

Banana bread was made by my 13 years old. She followed a recipe on Taste . 1 portion with 4 bananas instead of 2.