Kale and Beef Stir fry in Black Bean Sauce
The hero in this stir fry dish is the kale, whilst use of beef is rather minimal as a secondary
ingredient that gives the kale the taste without having to add any stock.
- 50g beef, cut into thin strips
- 150g Chinese kale/kailan (about 2 big whole stems)
- 1 clove fat garlic, thinly sliced
- A few thin slices of ginger
- 1 tablespoon rice wine
- 1 tablespoon dark soya sauce
- 1 tablespoon light soya sauce
- 1 tablespoon tapioca flour, and extra for marinade
- Pinch of freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 teaspoon sea salt
- 1/2 teaspoon sugar
- Marinate the beef with the dark soya sauce, pepper and the little extra tapioca flour. Mix well and leave in the fridge for at least 1 hour.
- Cut the kale into short chunks, rinse through and drain.
- Heat the oil in a wok and fry the beef on high for about 5-6 minutes. Remove and put aside.
- In the same wok, brown the garlic and ginger. Then add in the kale and stir fry till the vegetable starts to soften.
- Add the beef back to the wok along with the rice wine, salt, sugar and the light soya sauce.
- Stir fry for a few more minutes. Mix the tapioca flour with half a bowl of water, pour it into the wok and keep stirring to make a gravy in the cooking.
- Serve with hot boiled rice.
- Stir frying on high heat helps keep the kale and beef soft but crunchy, and the process has to be a quick one.
- You can marinate the beef with the rice wine but it will overpower and take over the flavour of the meat, although it may make it more tender.
- Customise the thickness of the gravy by increasing or reducing the amount of water to mix with the tapioca flour.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |