Get stuck into Little Gem lettuce leaves filled with roasted minced beef and crunchy, spicy stir-fried vegetables. A great sharing dish for parties.
Ingredients
500g/1lb 2oz lean beef mince (5% fat)
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2.5cm/1in piece fresh ginger, finely grated
1 red chilli, finely sliced
150g/5½oz carrot, peeled cut into batons
150g/5½oz kohlrabi, peeled and thinly sliced
100g/3½oz green beans, cut into 2.5cm/1in lengths
75g/2½oz water chestnuts, sliced
100g/3½oz beansprouts
150g/5½oz 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)
To serve
3 Little Gem lettuces, leaves separated
4 spring onions, sliced on an angle
40g/1½oz roasted cashew nuts, roughly chopped
1 lime, cut into wedges
Method
Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.
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 and 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.
Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.
Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry.
Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over.
Source: BBC FOODS
