Asian Style Beef Mince Stir Fry
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of Anne Henderson, Ptr Vernon/Pialba Branch
Ingredients:
- 1 ¼ teaspoon cornflour
- 3 tablespoons water
- 1 tablespoon light soy sauce, salt reduced
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 500g lean beef mince
- 1 onion, diced
- ½ red capsicum, diced
- 1 bunch bok choy, cut in half to separate leaves from stems
- 1 carrot, julienne
- 1 zucchini, julienne
- 6 winged or green beans, roughly chopped
- 1 cup cabbage, shredded
Method:
- MIX cornflour, water, soy sauce, sesame oil and rice wine vinegar together in a small bowl and set aside.
- HEAT 1 tablespoon olive oil in a work or large pan over medium-high heat.
- SAUTE garlic and ginger for a minute before adding mince and stirring to cook through.
- REMOVE mince from the wok and set aside, keeping warm.
- STIR FRY onion and capsicum in the wok until soft.
- ADD bok choy stems, carrot, zucchini and beans. Stir fry until beans are tender. Add a splash of water if pan is drying out.
- POUR sauce mixture into the wok and add bok choy leaves and cabbage. Stir until cabbage is wilted.
- DIVIDE vegetables into 4 serves and serve with mince on top.
What's Great About It:
This stir-fry is packed with a colourful variety of vegetables, boosting your intake of fibre, vitamins, and minerals. Using lean beef mince keeps the saturated fat content low while still providing a good source of protein. The light, homemade sauce adds flavour without relying on excess salt or sugar, making it a balanced and nourishing meal.
