Kailan with Beef

There are many types of kailan in the market but i like this type the most. I usually buy the baby kailan which has thinner stems as it is less bitter yet still be able to enjoy the crunchiness and crisp of the vegetable. But it's not easy to get; not all NTUC branches sell it. You can still use the large stem kailan if you're unable to find the baby type. This dish is an all time favourite for me as it has vegetables and beef all in 1 (as i mentioned in the beef bulgogi recipe that i love beef) - simple just serve it with a plate of rice and it's a complete meal. For those who are vegetarians or do not eat beef, you may leave it out or replace with pork, chicken or lamb. Although it was told that it was a typical cantonese dish, i believe other dialects groups and asians love this too. I could even find this dish in Bangkok.

Prep Time : 10 mins

Cooking Time : 15 mins

Yield : Serves 2 - 3

Ingredients :

• 300 g baby kai lan
• 100 - 150 g lean beef ( sirloin or flank steak), sliced thinly
• 2 - 3 cloves garlic, minced

Marinate :

• 1/2 tbsp oyster sauce
• 1/4 tbsp dark soy sauce
• 1 tbsp corn flour
• 1 tbsp water

Sauce :

• 1 1/2 tbsp oyster sauce
• 1 tbsp chicken sauce
• 1 tbsp light soy sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 rice bowl of water

Method :

1. Wash and cut the kailan into 5 cm long sections.
2. Sliced the beef thinly and mix in the marinate. Cover the bowl with shrink wrap and leave it in the fridge to marinate for at least 20 mins, best overnight.
3. Heat up 3 tbsp of oil in a hot wok and stir-fry the beef, stiring constantly. Turn off the flame and remove beef from wok once it's no longer pink. Do not overcook the beef or else it will be very chewy and dry.
4. Heat up 1 tbsp of oil and add in the garlic, fry till fragrant. Add in the kailan and stir-fry for 1 min till the leaves starts to soften. 
5. Add in the beef and the sauce mixture into the wok. Dish up when sauce starts to thicken.