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    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

    Cooking Method

    1. Place beef mince in a bowl and add stock powder, cornflour and a little oil.
    2. 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.
    3. Reheat wok, add the oil, heat oil and add garlic and ginger. Stir-fry for 30 seconds. Add the water chestnuts and Kecap Manis.
    4. 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.
    Thanks to Beef & Lamb Australia for this recipe http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Beef-san-choy-bow