SPICY BEEF LETTUCE CUP

SPICY BEEF LETTUCE CUP

Lettuce leaves are used to scoop up the beef stir-fry for this tasty light dinner. They also provide a welcome fresh crunch and balance the fiery Asian flavours.

INGREDIENTS

SERVES: 4

500g lean beef mince (5% fat)

1 tbsp vegetable oil

1 onion, finely sliced

2 garlic cloves, finely chopped

2.5cm piece of fresh ginger, finely grated

1 red chilli, finely sliced

150g carrot, peeled and julienned

150g kohlrabi, peeled and julienned

100g green beans, cut into 2.5cm lengths

75g water chestnuts, sliced

100g beansprouts

150g cooked vermicelli, roughly chopped

2 tbsp Shaoxing rice wine

2 tbsp Sriracha hot sauce

1 tbsp soy sauce

2 tbsp kecap manis (sweet soy sauce)

3 Little Gem lettuces, leaves separated

4 spring onions, finely sliced on an angle

40g roasted cashew nuts, roughly chopped

Lime wedges

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray with baking parchment.

2: Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven; set aside. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.

3: Next add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.

4: Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir-fry for another 2 minutes, adding 1–2 tbsp water if it gets a little dry.

5: Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside.

6: Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.

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INGREDIENTS

SERVES: 4

500g lean beef mince (5% fat)

1 tbsp vegetable oil

1 onion, finely sliced

2 garlic cloves, finely chopped

2.5cm piece of fresh ginger, finely grated

1 red chilli, finely sliced

150g carrot, peeled and julienned

150g kohlrabi, peeled and julienned

100g green beans, cut into 2.5cm lengths

75g water chestnuts, sliced

100g beansprouts

150g cooked vermicelli, roughly chopped

2 tbsp Shaoxing rice wine

2 tbsp Sriracha hot sauce

1 tbsp soy sauce

2 tbsp kecap manis (sweet soy sauce)

3 Little Gem lettuces, leaves separated

4 spring onions, finely sliced on an angle

40g roasted cashew nuts, roughly chopped

Lime wedges

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a large baking tray with baking parchment.

2: Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven; set aside. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.

3: Next add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.

4: Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir-fry for another 2 minutes, adding 1–2 tbsp water if it gets a little dry.

5: Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside.

6: Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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