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Colourful Beef Lettuce

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Serves: 4
450g / 1 lb fresh beef mince
2 tbsp Chinese rice wine
1 tbsp light soy sauce
2 tsp sesame oil
2 tsp cornflour
25g / 1 oz Chinese dried mushrooms
2 tbsp groundnut oil
1 garlic clove, peeled and crushed
1 shallot, peeled and finely chopped
2 spring onions, trimmed and finely sliced
2 carrots, peeled and cut into matchsticks
125g / 4 oz canned bamboo shoots, drained and cut into matchsticks
2 courgettes, trimmed and cut into matchsticks
1 red pepper, deseeded and cut into matchsticks
1 tbsp dark soy sauce
2 tbsp hoisin sauce
2 tbsp oyster sauce
4 large Iceberg lettuce leaves
sprigs of fresh flat-leaf parsley, to garnish

Place the beef mince in a bowl with 1 tablespoon of the Chinese rice wine, the light soy sauce, sesame oil and cornflour. Mix well and leave for 20 minutes.

Soak the dried mushrooms In almost boiling water for 20 minutes. Drain, rinse, drain again and squeeze out excess liquid. Trim and slice finely.

Heat a wok or large frying pan, add 1 tablespoon of the round nut oil and when very hot. add the beef. Stir-fry for 1 minute, then remove using a slotted spoon. Reserve.

Wipe the wok clean and reheat. Add the remaining oil and when hot, add the garlic, shallot and spring onions and stir-fry for 10 seconds. Add the carrots and stir-fry for 1 minute. Add the mushrooms with the bamboo shoots, courgettes and pepper and stir-fry for 1 minute. Add the reserved beef, soy, hoisin and oyster sauces to the wok and stir-fry for 3 minutes.

Spoon the beef mixture on to lettuce leaves and fold into parcels. Garnish with flat-leaf parsley sprigs and serve.

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