不少人對張慧敏「Son姐」也不陌生，作為獵頭公司創辦人兼CEO，她縱橫職場多年，見盡職場光怪陸離之事，是一位女強人。想不到原來Son姐除了出得廳堂，還入得廚房，廚藝極之了得！作為一個媽媽，Son姐施展渾身解數，務求令兩個仔女都食得開心。我們當然抓緊機會，請Son姐煮幾味，過幾招給各位觀眾。
越式茄汁牛肋條
材料：
急凍牛肋條 2磅
中甘筍 2個
薑 1大塊（連皮切片）
番茄膏 1罐6 oz
罐頭番茄 1罐
香茅 2支（拍碎）
大洋葱 1個
八角 2粒
月桂葉 數片
越南魚露 2湯匙
黑椒粉 少許
原蔗冰糖 1塊
做法：
1.急凍牛肋條解凍後，抹乾水，乾鑊煎香
2.甘筍去皮切塊
3.燒紅鑊加油爆香香茅、洋葱、八角，然後加入番茄膏爆炒
4.加入牛肋條，加入包裝或罐裝番茄、適量蔗糖，加水直至蓋過材料
5.加入甘筍及香葉，煮大概半個鐘，然後熄火焗
6.焗最少一個鐘之後，檢查牛肋條是否夠腍，可以重複煮焗
7.加入適量黑椒粉及魚露調味
貼士：隔日食更好味，很適合冰格儲存以備不時之需
Vietnamese Style Ketchup Beef Ribs
Ingredients:
Frozen beef ribs 2 lbs
Medium carrots 2 pcs
Ginger 1 large pc (sliced with peel)
Tomato paste 1 can (6 oz)
Canned tomatoes 1 can
Lemongrass 2 pcs (crushed)
Large onion 1 pc
Star anise 2 pcs
Bay leaves Some
Vietnamese fish sauce 2 tbsp
Black pepper Some
Cane rock sugar 1 pc
Steps:
1. Thaw frozen beef ribs, pat dry, sauté with dry pan.
2. Peel carrots, cut into pieces.
3. Heat oil in pan, sauté lemongrass, onions, star anise, and tomato paste.
4. Add beef ribs, canned tomatoes, and some cane rock sugar to pan. Add water until ingredients are covered.
5. Add carrots and bay leaves. Cover and cook for approximately half an hour. Remove heat and keep cover.
6. After one hour, check tenderness of beef ribs. Repeat step 5 if desired.
7. Season with some black pepper and fish sauce to taste.
Note: This dish tastes better overnight, it can also be frozen.
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