Beef san choy bow

Name: Beef san choy bow
Prep time: 10 min
Cook time: 10 min
Yield: 4 serving
Ingredients: Neutral oil for frying; 500 grams / 1.1 lb free-range beef mince; 1 tsp sesame oil; I small onion finely chopped; 1 red or yellow pepper diced; 1 carrot grated; 2 cloves of garlic; 2 tsp finely grated fresh ginger; ½ - 1 finely sliced red chilli plus a pinch of dried chilli flakes if you want heat; 1 cup / 250ml mushroom or beef stock; 2 Tbsp oyster sauce; 2 Tbsp hoisin sauce; 1 small tin of water chestnuts; 2 – 3 heads of baby butter or romaine; To garnish: Chopped roasted and salted cashews

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Cuisine
Chinese

Beef san choy bow

Quade Mayo

Report

Beef san choy bow served in lettuce cups.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Neutral oil for frying such as canola or sunflower
500 grams / 1.1 lb free-range beef mince
1 tsp sesame oil
I small onion finely chopped
1 red or yellow pepper diced
1 carrot grated
2 cloves of garlic crushed
2 tsp finely grated fresh ginger
½ - 1 finely sliced red chilli plus a pinch of dried chilli flakes if you want heat
1 cup / 250ml mushroom or beef stock I used 1 cube
2 Tbsp oyster sauce
2 Tbsp hoisin sauce
1 small tin of water chestnuts drained and thinly sliced (140grams total drained weight)
2 – 3 heads of baby butter or romaine cos lettuce to serve
To garnish: Chopped roasted and salted cashews or peanuts to serve, sliced red chillis, sliced spring onions, fresh coriander leaves, wedges of lime, sliced radish, shredded carrots (optional)

Add to Shopping List

Instructions

Wash and dry the lettuce leaves and set them aside on a platter. Prepare all the garnishes.
10 – 15 minutes before you want to eat, heat about 1 tablespoon of oil in a large non-stick frying pan break up and fry the meat until cooked and caramelized on the edges. Set aside in a dish.
In the same frying pan, heat a teaspoon of sesame oil (optional) and a splash of neutral oil and add the onions, diced pepper, carrot, garlic, ginger and chilli and fry for a few minutes until softened. If this starts sticking to the pan, add some of the mushroom stock to prevent this.
Add the meat back to the pan along with any juices that may have seeped out. Add the oyster and hoisin sauce and stir fry along with any leftover stock and cook for a minute or 2. Add the water chestnuts and cook until the liquid has evarpourated and you have a dryish sticky mix.
Serve in the lettuce leaves and add the garnishes of your choice.