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1 teaspoon Red wine
1/2 teaspoon Salt
1/2 teaspoon Corn flour (cornstarch)
1 tablespoon Cooking oil
500 g Chinese kale, cut into 5 cm lengths
1 tablespoon Garlic, finely chopped
1/4 teaspoon Sugar
1 teaspoon Fish sauce
Ingredients : Serves 4
200 g Beef tenderloin, thinly sliced1 teaspoon Red wine
1/2 teaspoon Salt
1/2 teaspoon Corn flour (cornstarch)
1 tablespoon Cooking oil
500 g Chinese kale, cut into 5 cm lengths
1 tablespoon Garlic, finely chopped
1/4 teaspoon Sugar
1 teaspoon Fish sauce
Preparation:
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Marinate beef with rice wine, 1/4 teaspoon salt and corn flour. Leave for 10 minutes.
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Bring a pot of water to the boil then add some salt and cooking. Blanch Chinese kale and drain.
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Heat a wok with cooking oil and stir fry garlic until fragrant.
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Add beef and stir fry for 5 minutes. Season with sugar, fish sauce and salt to taste.
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Add Chinese kale and mix well.
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Serve with steamed rice.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 32