Kailan Beef in Oyster Sauce

    35 mins

    This Chinese dish is delicious served with hot steaming rice.


    Kuala Lumpur, Malaysia
    4 people made this

    Serves: 6 

    • 500g topside beef, or other lean cuts
    • 2 teaspoons caster sugar
    • 2 tablespoons corn flour
    • 2 tablespoons (30ml) thick soya sauce
    • 2 teaspoons (10ml) sesame oil
    • 2 teaspoons (10ml) rice wine
    • 3 stalks kai lan, cut into 8cm lengths
    • 8 dried black mushrooms, soak in water to soften
    • 3 cloves garlic, sliced
    • 4 tablespoon (60ml) oyster sauce
    • Salt and pepper to taste
    • Sesame oil to drizzle
    • Oil for cooking

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Slice the beef thinly and marinate in a mixture of sugar, corn flour, soya sauce, sesame oil and rice wine. Set aside for 15 minutes.
    2. Blanch the kai lan in boiling water until the stalks are slightly tender and set aside. Reserve 3 tablespoons (45ml) of the mushroom liquid then drain the mushrooms. Remove stems and slice mushrooms.
    3. Heat a little oil in pan and saute the sliced garlic until lightly brown. Add the mushrooms and kailan and stir fry for 2 minutes.
    4. Add the beef and stir fry for 2 minutes. Mix the reserved mushroom liquid with a teaspoon of corn flour. Pour in this mixture into the pan and add oyster sauce. Mix everything together and simmer until the sauce thickens.
    5. Serve and drizzle some sesame oil on top of dish.

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    Very bad  -  30 Jul 2012