Kylie Kwong demonstrated this very tasty and easy stir fry on “Saturday Cooks”.
It sounded and looked wonderful…I had to make it…Marinated Beef Mince with Colourful Vegetables and Rice.
And guess what healthy as well.
These days most pantries have most these Asian sauces as a mainstay and if you haven’t… it’s well worth investing in them.
Once again when cooking a stir fry you need to have everything ready. Takes a little extra prep time but the actual cooking time is really short.
For the marinade –
2 tablespoons rice wine
1 tablespoons light soy sauce
1 tablespoon cornflour
1 tablespoon ginger, finely diced
3 garlic cloves, finely diced
½ teaspoon sesame oil
600g good quality beef mince
1 head Chinese cabbage, finely shredded
2 teaspoons sea salt
50 mls vegetable oil
2 tablespoons rice wine
2 tablespoons Hoisin sauce
1 tablespoon Oyster sauce
1 teaspoon malt vinegar
½ teaspoon Sesame oil
1 small carrot, peeled and finely sliced
1 small red pepper, finely sliced
1 bunch spring onions, finely sliced
To serve -
Sliced red chilies
Combine all of the marinade ingredients in a large bowl.
Add in the beef and leave to marinate in fridge for 30 minutes.
Put the cabbage and salt into another bowl and mix well to combine.
Leave to stand for 15 minutes then rinse under cold water and drain.
Squeeze out any excess liquid with your hands.
Meanwhile steam the rice.
Now when you are ready
Heat 2 tbs of the oil in a wok until the surface starts to shimmer slightly.
Add half of the marinated beef and stir fry for 30 seconds, breaking up any lumps with a wooden spoon.
Remove from the wok with a slotted spoon and set to one side.
Add the remaining oil to the wok and cook the remaining beef for 30 seconds before returning the reserved beef to the pan.
Add in the rice wine, hoisin and oyster sauce, vinegar and sesame oil and
cook for a further 30 seconds.
Toss in the cabbage, carrot and pepper and stir-fry for a further minute.
Stir through the spring onions, reserving a few for garnish and remove from the heat.
Spoon the beef into a serving bowl,
Sprinkle with remaining spring onions and serve with rice and sliced chilies.
An apology for the photo of the finished dish...my camera didn’t perform and ran out of batteries so what you see is what you get we were so hungry I couldn’t wait to go and buy more.
By the way it was excellent we ate nearly all of it!!!