Beef and Kale Stir-fried Noodles
Prep time
Cook time
Total time
Serves: 2
  • ½ pound flank steak, cut into bite-size strips
  • ⅓ bunch kale, strip the leaves from the stems and tear into smaller pieces
  • 2 servings Japanese buckwheat noodles for yakisoba
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¼ cup oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon sugar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional)
  • a touch of roasted sesame seeds for topping
  • For marinating the beef:
  • half tablespoon soy sauce
  • half tablespoon dark soy sauce
  • half teaspoon sugar
  • 1 teaspoon potato starch
  • 1 tablespoon oil
  • 1 tablespoon sesame oil
  • 1 tablespoon rice cooking wine
  • For pre-seasoning the noodles:
  • 1 tablespoon dark soy sauce
  1. Put the beef into a ziploc bag, whisk together soy sauce, dark soy sauce, sugar, potato starch, oil, sesame oil and rice cooking wine in a small container and pour over the beef into the bag, marinate for 15 minutes.
  2. Bring a large pot of water to boil and cook the noodles for 2-3 minutes.
  3. Strain the noodles, rinse them under cold water and then drain well.
  4. Transfer the noodles back into the pot, mix with one tablespoon of dark soy sauce and set aside.
  5. Heat a cast iron pan over high heat, carefully lay the beef onto the pan with a tong and sear for 1 to 2 minutes (cook without moving). Continue cooking while stirring for another 30 seconds to a minute, transfer to a plate and set aside.
  6. Heat a quarter cup oil in a large skillet over medium-high heat, stir in garlic and ginger, sauté for 30 seconds or until fragrant.
  7. Add in the kale, sauté for a minute and add the noodles and beef into the skillet.
  8. Toss in soy sauce, oyster sauce, sugar, black pepper and red pepper flakes, continue cooking 2-3 minutes while stirring until everything is mixed well.
  9. Transfer onto plates, sprinkle a touch of roasted sesame seeds on top and serve.
yakisoba noodle can be replaced with ramen noodle, lo mein or spaghetti.

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Recipe by Spice the Plate at