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Kankun(kang kong), soy, garlic Beef stir-fry.

kankun(kang kong), soy, garlic Beef stir-fr.


Tender beef cooked in Oyster and Soy based sauce.


Make it and see them fall in love with this simple yet delicious dish.

Imagine the taste of finely sliced Beef smothered in a thin gravy made of Oyster and Soy sauce with Pepper and Garlic then simmered until the beef soaks up all that flavor.

A quick simmer in the black pepper sauce makes this beef stir-fry ideal with a bowl of warm rice. 

Dropping a bunch of Kankun leaves just adds a mild difference in texture that somehow complements the beef stir-fry.

This easy beef stir-fry with kan Kun is so good you might have to make it a couple of times to end your craving for Asian style pepper beef.

Just remember to make a larger portion or else you might not have any left for you, once the kids set their eyes and mouth on this dish.

kankun(kang kong), soy, garlic Beef stir-fr. Tender beef cooked in Oyster and Soy base sauce. Make it and see them fall in love with this simple yet delicious dish.

You might have noticed my love for skillet and stir-fries since I’m doing back to back recipes with the same theme.

If you missed my previous post it was an okra/lady’s fingers stir-fry which leaned more towards a vegan and vegetarian dish, today is obviously going to be a meat lover’s favorite with a handful of Kankun tossed just so you can be happy you ate your greens.

What is kan kun?

For those of you who are not familiar with Kankun, it’s a green like spinach, with edible leaves and shoots.

You might be familiar with the other name of kan kun which is water spinach or Chinese spinach and a whole bunch of other names.

Please keep in mind, even as I’ve spelled it as”Kankun”, you might come across this green vegetable under, “Kang Kung” or”Kang Kong”.

kankun(kang kong), soy, garlic Beef stir-fr. Tender beef cooked in Oyster and Soy base sauce. Make it and see them fall in love with this simple yet delicious dish.

Save the recipe to your favorite Pinterest board! 

kankun(kang kong), soy, garlic Beef stir-fr. Tender beef cooked in Oyster and Soy base sauce. Make it and see them fall in love with this simple yet delicious dish.

 

 I can’t find Kankun in my grocery store, what can I use instead?

I seriously doubt if you can get the same texture that the Kankun gives to this dish but if you are unable to find Kan kun then Spinach can be a good substitute.

What would be the best beef cuts for this stir-fry?

Topside, flank steak, sirloin are best.

Tips on cutting Beef for stir-fries.

1/ Always cut the Beef against the grain.

2/ Try to slice Beef thin and evenly

More beef recipes !

Sri Lankan devil beef.

Sri Lankan devil beef wrap

Indian beef and potato curry

kankun(Kang Kong), soy, garlic Beef stir-fry.

500-700g of Topside Beef

3 tablespoons of Soy sauce( 2 tablespoons for the marinade, 1 tablespoon to add with the Kankun leaves)

3 tablespoons of Oyster sauce

2 medium onion sliced

2 cloves Garlic finely sliced

2-3 dry whole red chillies or fresh red chillies

2 tablespoons of Pepper powder

3-4 tablespoons of Oil

Salt to taste

1-2 bunches of Kankun leaves

Method

Wash, clean the Kankun and set aside(Use pre-cleaned, packed Kankun if they are available in stores near you).

Place the Beef on a flat surface and cut thin, even strips. slice the Beef against the grain.

Transfer the meat into a bowl, add in Soy sauce, Oyster sauce, Pepper.

Mix well and set aside for 10-15 minutes to marinate.

While the Beef is marinating, Place a pan over medium heat and pour in the oil.

Add the sliced onions, red chillies, garlic and sauté for 2-3 minutes.

Once the onion softens, add the Beef with the marinade into the pan and cook for 5-10 minutes on low heat, leaving the Beef to simmer and gradually cook.

At this stage, if you find that the marinade is not enough to cook and the Beef is not tender add 3/4th cup of water and leave it to cook for 20 minutes or until the liquid thickens and is reduced by half.

Once the Beef is cooked, add the Kankun leaves.

Pour in a tablespoon of Soy sauce, season with salt, mix the Kankun with the Beef. Keep mixing until the leaves wilt. this should take 1-2 minutes.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 4

Kankun(kang kong), soy, garlic Beef stir-fry.

kankun(kang kong), soy, garlic Beef stir-fr. Tender beef cooked in Oyster and Soy base sauce. Make it and see them fall in love with this simple yet delicious dish.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 500-700g of Topside Beef
  • 3 tablespoons of Soy sauce( 2 tablespoons for the marinade, 1 tablespoon to add with the Kankun leaves)
  • 3 tablespoons of Oyster sauce
  • 2 medium Onion sliced
  • 2 cloves Garlic finely sliced
  • 2-3 dry whole red chillies or fresh red chillies
  • 2 tablespoons of Pepper powder
  • 3-4 tablespoons of Oil
  • Salt to taste
  • 1-2 bunches of Kankun leaves

Instructions

  1. Wash, clean the Kankun and set aside(Use pre cleaned, packed Kankun if they are available in stores near you).
  2. Place the Beef on a flat surface and cut thin, even strips. slice the Beef against the grain.
  3. Transfer the meat into a bowl, add in Soy sauce, Oyster sauce, Pepper.
  4. Mix well and set aside for 10-15 minutes to marinate.
  5. While the Beef is marinating, Place a pan over medium heat and pour in the oil.
  6. Add the sliced Onions, red chillies, Garlic and sauté for 2-3 minutes. Once the Onion softens, add the Beef with the marinade into the pan and cook for 5-10 minutes on low heat, leaving the Beef to simmer and gradually cook.
  7. At this stage, if you find that the marinade is not enough to cook and the Beef is not tender add 3/4th cup of water and leave it to cook for 20 minutes or until the liquid thickens and is reduced by half.
  8. Once the Beef is cooked, add the Kankun leaves.
  9. Pour in a tablespoon of Soy sauce, season with Salt, mix the Kankun with the Beef. Keep mixing until the leaves wilt. this should take 1-2 minutes.

Each recipe on this blog has been written with great care and love towards readers who want to cook food for their family.

It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Brian Lageose

Wednesday 19th of July 2017

Looks and sounds delicious, once again!

jehan

Thursday 20th of July 2017

Thank you Brian! again!

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