Noodles with garlic beef and Kai Lan

Preparation: 15 mins | Cooking time: 10 mins | Serves: 4

Ingredients:

• 250g chow mein noodles (thin egg noodles)
• 400g beef rump steak
• 2 tablespoons groundnut oil
• 2 tablespoon dark soy sauce
• 5 cloves garlic, chopped
• 700g Kai Lan, chopped
• 1 tablespoon oyster sauce
• 1 tablespoon cornflour
• 170ml water
• 55ml Chinese wine vinegar
• 1 tablespoon sugar
• 1 small red chilli, chopped (optional)
• 1 small green chilli, chopped (optional)

Instructions:

1. Prepare noodles by following instructions on packet.
2. Slice the beef steak into 1cm x 5cm strips
3. Blanch the Kai Lan in boiling water (the length of time depends on thickness of stem). Drain and leave on side.
4. Heat 1 tablespoon of the groundnut oil in wok, stir fry noodles and soy sauce for 2 minutes, then remove from wok.
5. Heat remaining oil in wok, stir-fry garlic and steak.
6. Stir Kai Lan, oyster sauce, blended cornflour and water, Chinese wine vinegar and sugar, stir-fry until mixture boils and thickens.
7. Serve Kai Lan mixture over noodles sprinkled with chillies.