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A plate of ginger beef and kale stir fry

Ginger beef and kale

This healthy ginger beef and kale stir fry is a great quick and flavoursome weeknight meal. Excellent way to cook an economical cut of beef. Serve with rice.
5 from 3 votes
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Course: Main Course
Cuisine: Asian, Chinese
Keyword: Beef and kale stir fry
Prep Time: 10 minutes
Cook Time: 8 minutes
Marinating: 10 minutes
Total Time: 28 minutes
Servings: 2 - 4 people
Calories: 392kcal
Author: Genevieve


  • 300 g lean beef cut into strips or thin slices (note 1)
  • 100 g kale leaves weight is for leaves only. About 4 cups
  • ½ onion thickly sliced
  • 1 tablespoon fresh ginger minced or thinly sliced
  • 2 tablespoon oil such as canola or sunflower
  • 1 teaspoon cornflour/starch
  • 1 teaspoon oyster sauce
  • ¼ cup cold water (note 2)
  • salt and pepper to taste (optional)

Beef marinade

  • 1 tablespoon soy sauce
  • ½ tablespoon shaoxing wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon dark brown sugar
  • ½ teaspoon baking soda (bi-carb soda) not baking powder!
  • ½ tablespoon cornflour/starch
  • ½ teaspoon oil such as canola or sunflower
  • ½ teaspoon black pepper


  • In a bowl, combine beef slices with beef marinade ingredients. Mix well and marinate for 10 minutes.
  • Mix oyster sauce, cornflour/starch and cold water in a bowl. Set aside.
  • In a large non-stick pan, saute onion slices with 2 tablespoon of oil. Cook on medium-high heat until onions have turned lightly golden.
  • Add minced or sliced ginger, saute for about 10 seconds or until ginger becomes aromatic.
  • Add marinated beef slices and saute on high heat until lightly browned/caramelised and beef not cooked through.
  • Add kale leaves, continue to stir fry on high for about 1 minute or until kale has softened and significantly reduced in size.
  • Give the cornflour/starch mixture prepared in step #2 above a mix with a spoon (cornflour/starch would have settled at the bottom of the bowl). Pour mixture into the pan. Reduce heat down to medium, cook for 1 minute, mixing constantly.
  • Give the sauce a taste and season with salt and pepper to your liking. I like to go heavy on the pepper here for a little added heat.
  • Serve with rice.


Note 1. Lean beef since the beef will be tenderised through the marinating process (by adding baking soda), best use an economical (cheap) cut of meat. Chuck steak or topside cuts are perfect to use for this recipe.
Note 2. Cornflour/starch mixture make sure to mix cornflour/starch with cold water and not hot. Hot water will clump up the mixture and you’ll end up with lumpy bits in the sauce. 
Note 3. Beef substitute this recipe works best with beef. However, can swap for pork or chicken slices too. 
Gen's tip: to bulk up this dish, stir in some thickly sliced firm tofu with a teaspoon of soy sauce 30 seconds before adding kale leaves into the pan. 
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 392kcal | Carbohydrates: 14.6g | Protein: 37.1g | Fat: 20.2g | Saturated Fat: 2.3g | Sodium: 830mg | Potassium: 347mg | Fiber: 1.9g | Sugar: 3.4g | Calcium: 81mg | Iron: 1mg