Beef San Choy Bow

Serves: 6
Ready In: 25 minutes
Method:
  1. Place beef mince in a bowl and add stock powder, cornflour and a little oil.
  2. 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.
  3. Reheat wok, add the oil, heat oil and add garlic and ginger. Stir-fry for 30 seconds.
  4. Add the water chestnuts and Kecap Manis.
  5. Return the mince to the wok, toss for 1 minute. 
  6. Add the coriander, stir into mix. Spoon mince onto chilled lettuce leaves.
  7. Sprinkle with spring onions and fresh chilli. 
Ingredients:
  • 500g beef mince
  • 2 tsp chicken stock powder
  • 2 tsp cornflour
  • 1 tbsp oil
  • 2 cloves of garlic, crushed
  • 1 tsp grated ginger
  • 225g can sliced water chestnuts, drained and roughly chopped
  • 2 tbsp Kecap Manis sauce
  • 2 tbsp roughly chopped coriander leaves
  • 1 red chilli, thinly sliced
  • 2 spring onions, thinly sliced
  • chilled iceberg lettuce leaves to serve

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