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Beef san choy bow
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Beef san choy bow

Beef san choy bow served in lettuce cups.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Wash and dry the lettuce leaves and set them aside on a platter. Prepare all the garnishes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve in the lettuce leaves and add the garnishes of your choice.