Recipe: Chef Tarek's Australian Beef Mince and Vegetable San Choy Bow
500g lean Australian beef mince
2 tbsp canola oil
200g mushrooms, sliced
2 carrots, cut into matchsticks
200g snow peas, sliced
2 garlic cloves, crushed
2 tsp ginger, grated
2 tbsp oyster sauce
2 tsp salt-reduced soy sauce
8 iceberg lettuce cups, sliced spring onions and coriander leaves, to serve
1 Heat a large wok over a high heat.
2 Add 2 teaspoons of the oil and half of the beef and cook, stirring for 4 to 5 minutes or until browned and the excess liquid has evaporated.
3 Transfer the cooked beef to a bowl and repeat with 2 teaspoons of the oil and the remaining beef. Remove from the wok.
4 Add another 2 teaspoons of the oil and the mushrooms to the wok and stir fry for 2 minutes. Remove from the wok.
5 Add the remaining 2 teaspoons of oil, carrots and snow peas to the wok and stir fry for 1 minute.
6 Add the ginger and garlic and stir fry for another minute.
7 Add the cooked beef, mushrooms, oyster and soy sauces and cook for another minute, stirring well to combine.
8 Serve in iceberg lettuce cups, topped with sliced spring onions and coriander leaves.