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


  1. 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.
  2. Cut the kale into short chunks, rinse through and drain.
  3. Heat the oil in a wok and fry the beef on high for about 5-6 minutes. Remove and put aside.
  4. In the same wok, brown the garlic and ginger. Then add in the kale and stir fry till the vegetable starts to soften.
  5. Add the beef back to the wok along with the rice wine, salt, sugar and the light soya sauce.
  6. 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.
  7. Serve with hot boiled rice.

Versatility Note:

  1. Stir frying on high heat helps keep the kale and beef soft but crunchy, and the process has to be a quick one.
  2. 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.
  3. Customise the thickness of the gravy by increasing or reducing the amount of water to mix with the tapioca flour.