Gail Lan with spaghetti or egg noodles – beef added
Recipe type: Stir Fry
Cuisine: Chinese
Serves: 4
  • 1 pkt Angel hair spaghetti or egg noodles
  • 1 Chinese broccoli/Gai-lan about 5 sprigs, sliced
  • 1 cup tomatoes, cubed
  • ½ cup carrot, sliced
  • 1 -2 onion, cubed
  • 1 capsicum, sliced
  • 1 tbs olive oil
  • 1 tbs butter
  • 2 tbs grated Parmesan cheese
  • 1 tsp chilli flakes
  • ½ tbs Italian seasoning
  • 2 ½ tsp salt
  • Beef added:
  • 400g sirloin or rump, thinly sliced
  • 3 tbs soy sauce
  • 3 tbs oyster sauce
  • 3 tbs Shaoxing wine, sake, dry white wine, or sherry
  • 1 tbs sugar
  • 1 tbs tapioca starch or cornstarch
  • 1 tsp dark sesame oil
  1. In a sauce pan add 6 cups of water and bring to boil, when starts boiling add salt and angel hair spaghetti and cook for 4 minutes or until cooked al dente. Drain in a colander and set aside.
  2. In a wok add butter/olive oil and add chopped onion fry for about 3 minutes then add chopped capsicum, carrot and cook for about 6 minutes, moving it around the wok. Add the finely sliced stalks of the Chinese broccoli and stir through for another 3 minutes then add the leaves and wilt for a further 3 minutes. Introduce the seasoning - Italian seasoning, red chilli flakes and tomato cook for about 3 minutes.
  3. Combine cooked spaghetti into the vegetable mixture to combine well. Remove from the fire and when you are ready to serve add Parmesan cheese.
  4. Beef added:
  5. In a medium bowl, whisk together soy sauce, oyster sauce and rice wine. Add the sugar (the sugar and the oyster sauce will help the meat caramelize) and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well.
  6. First marinate the beef slices in soy sauce mix for 20 minutes.
  7. To cook heat up wok, add oil and place meat in single layer to cook. To caramelize the meat place it and let one side cook then turn. Do not flip the meat over and over. Set aside when cooked and add to the Gai Lan before serving or serve separately.
Recipe by Harvest Hub at