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How to make Spicy beef and kale stir fry

Yield = 4
Prep time: 0:45
Cook time: 0:10
Total time: 0:55

Ingredients

  • 700g beef fillet, sliced diagonally into 1.5cm pieces
  • 2 tablespoons peanut oil
  • 2 garlic cloves, finely chopped
  • 3 teaspoons finely chopped fresh ginger
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon shaoxing wine
  • 120g baby kale leaves
  • Steamed rice, to serve

Marinade

  • 2 teaspoons cornflour
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 3 teaspoons light soy sauce
  • 2 teaspoons shaoxing wine
  • 1 teaspoon dark soy sauce

Method

  • Step 1 For the marinade, combine all the ingredients in a glass or ceramic bowl. Add the beef. Toss to combine. Cover. Set aside for 30 minutes at room temperature.
  • Step 2 Remove the beef from marinade, reserving marinade. Heat a wok over high heat. Add the oil and heat until smoking. Add half the beef and cook for 2 minutes or until browned but pink in the middle. Transfer to a plate. Repeat with the remaining beef.
  • Step 3 Reduce heat to medium-low. Cook the garlic, ginger and chilli for 1 minute or until aromatic. Add the beef, shaoxing and reserved marinade. Stir-fry for 1-2 minutes or until the beef is cooked through. Add the kale and stir-fry for 30 seconds or until starting to wilt. Serve with steamed rice.