Beef San Choy Bow
Ingredience (serves 6)
500 g Beef san choy bow
2 tsp chicken stock powder
2 tsp cornflour
1 tbsp oil
2 cloves garlic, crushed
2 tsp grated ginger
225 g can sliced water chestnuts, drained and roughly chopped
2 tbsp Kecap Manis sauce
2 tbsp roughly chopped coriander leaves
2 spring onions, thinly sliced
chilled iceberg lettuce leaves to serve
1 red chillo, thinly sliced
- Place beef mince in a bowl and add stock powder, cornflour and a little oil.
- Heat the wok, ensure it is hot. Crumble in half of the mince. Stir-fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove.
- Reheat wok, add the oil, heat oil and add garlic and ginger. Stir-fry for 30 seconds. Add the water chestnuts and Kecap Manis.
- Return the mince to the wok, toss for 1 minute. Add the coriander, stoss to mix. Spoon mince into serving bowl, sprinkle with spring onions and fresh chilli. Serve with chilled lettuce leaves.