15 July, 2016
Beef San Choy Bow
Beef San Choy Bow
Serves: 4
Ingredients:
- 50g dried vermicelli rice noodles
- 2 teaspoons sesame oil
- 500g lean beef mince
- 1/2 large onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, finely grated
- 2cm fresh ginger, finely grated
- 1 large carrot, grated
- 1 broccoli stem, grated
- 3 spring onions, finely sliced
- 4 mushrooms, diced
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon ketchup manis
- 1 tablespoon fish sauce
- 8 outer layer whole lettuce leaves
- 1 tablespoons sesame seeds (optional)
- 1/4 long red chilli, finely sliced (optional)
Method:
- Crush the vermicelli noodles to approximately 2cm lengths and prepare as described on the packet, drain and set aside
- Heat the sesame oil in a heavy based frying pan over a medium high heat
- Add in the mince, onion, celery, garlic and ginger and cook over for about 5 minutes until the mince is browned and broken up and the onions are translucent
- Add in the carrot, broccoli stem, spring onions and mushrooms and stir fry for approximately 2-3 minutes until the carrots start to soften.
- Pour in the sauces and stir through well so well combined and simmer over a medium low heat for 5 minutes to allow the sauce flavours to combined
- Stir through the drained vermicelli noodles and serve immediately dividing the mixture evenly between the 8 lettuce leaves
- Optional: Serve sprinkled with sesame seeds and freshly sliced red long chilli
Recipe Notes:
- Store the meat mixture in the fridge covered up to 3 days
- The meat component of this recipe is freezer friendly to be consumed within 3 months, when reheating it may need to be re-hydrated with a small amount of stock.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.