Stir fried beef Kai Lan.

We love this dish. It’s just cooking 2 very simple ingredients together to get this delicious dish.

We used Wagyu shabu shabu which gives a melt-in-the-mouth texture. You can also use thinly sliced beef, our preferred cut is the beef flank.

Season 200g of beef with 2 tsp light soy sauce, 1 tsp Chinese cooking wine or hua tiao wine, 1 tsp sesame oil, some white pepper and 1 tbsp of corn flour. Mix well and refrigerate for 30 minutes.

Heat up oil in a wok. Add the marinated beef and use tongs to separate the beef slices. Cook until the beef slices are slightly brown. Don’t fully cook the beef now as they will go into the wok again later. Remove the beef from the wok and set aside.

Using the same wok, add 2 minced garlic and fry until fragrant. Add a big bowl of baby Kai Lan. Season with 1 tsp of light soy sauce and fry for a couple of minutes.

Add about 100ml of water to create a sauce. Stir and make sure that the Kai Lan is cooked before adding the half-cooked beef into the wok. Stir fry the beef and Kai Lan together. It should take less than a minute for the beef to be cooked or browned.

Off the heat. Sprinkle some black pepper and mix.

Pour onto a plate and it’s perfect with rice.