Stir Fry Beef Mince And Veggies In Lettuce Cups

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Ingredients

500 g lean beef mince
2 teaspoons oil
extra 2 teaspoons oil
1 medium caroot, finely diced
2 cloves crushed garlic
4 cm piece ginger, peeled and grated
425 g can baby corn, drained, cut into thin rounds
2 tablespoons oyster sauce
150 ml beef stock or water
2 teaspoons cornflour
150 g bean spouts, tails removed
a handful of coriander, roughly chopped
chilled iceberg lettuce leaves to serve

Method

Serves 4

  1. Place mince in a bowl and mix in oil. Heat the wok, ensure it is hot. Crumble in half of the mince. Stir fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove.
  2. Reheat wok, add the extra oil, heat oil and add the carrot, garlic and ginger. Stir fry for 1 minute. Add the corn, stir fry for 30 seconds.
  3. Return the mince to the wok, toss for 1 minute. Push the mince mixture out to the side. Pour in the combined oyster sauce, stock and cornflour, stir as it comes to the boil.
  4. Stir to mix the sauce with the mince mixture. Add the bean sprouts and coriander, toss to combine. Spoon mince into a serving bowl. Serve with chilled lettuce leaves.

Tips

  • Vary the colour, texture and flavours
    • Replace the carrot and corn with finely shredded cabbage and green beans, or try finely sliced red and green capsicum.
    • The bean sprouts add crunch, you can substitute them with water chestnuts – use a 225g can, drain and roughly chop.
    • As a change of pace to lettuce cups, toss a packet of fresh hokkien noodles through the beef mix after you add the corn. Stir fry for a few minutes to heat the noodles. Then add combined sauce, stock and cornflour. Toss to heat, and then stir through the bean sprouts and coriander.
  • Stir frying beef mince
    • Preheat the wok to hot before your start.
    • Cook the mince in batches, at a maximum of about 250g at a time.
    • Crumble the mince into the wok, add it from the outside of the wok to the center where it will be hottest.
    • Cook the mince until any liquid has evaporated, the mince can now begin to brown. Keep a check on it as it will begin to cook fairly quickly at this stage. Keep it moving so that it browns evenly, but does not dry out.
  • Storing mince
    • Don’t store fresh mince any longer than necessary. It’s best used within 1 to 2 days.
    • Freeze mince you don’t intend to use, it can be frozen for 2-3 months. Rather than freezing loose mince in a roundish shape, lay it out flat to freeze. This is important and it allows the mince to thaw evenly.
    • Thaw frozen mince in the fridge. Only thaw mince in the microwave if you’re cooking it immediately.


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