Call us on 01945 583033

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.

Other Kai Lan Names

Asian Broccoli, Chinese Kale, Jie Lan, Gai Lan and leaf broccoli.