Let's go on a digital journey...
Kai Lan Recipes

Noodles with garlic beef and Kai Lan

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


  • 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)


  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.