Stir-fried beef mince and veggies served in lettuce cups

Serves

Prep Time

Cook Time

Ingredients

500 g lean beef mince

2 tsp oil

1 medium carrot, finely diced

2 cloves garlic, crushed

4 cm piece ginger, peeled, grated

425 g can baby corn, drained, cut into thin rounds

2 tbsp oyster sauce

0.75 cup beef stock or water

2 tsp cornflour

150 g bean sprouts, tails removed

a handful of coriander, roughly chopped

chilled iceberg lettuce leaves to serve

Place beef mince in a bowl and mix in 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 the wok, add the oil, heat oil and add the carrot, garlic and ginger. Stir-fry for 1 minute. Add the corn, stir-fry for 30 seconds.
Return the mince to the wok, toss for 1 minute. Push the mince mixture out to the side. Pour in the combined oyster sauce, stock and cornflour, stir as it comes to the boil.
Stir to mix the sauce with the mince mixture. Add the bean sprouts and coriander, toss to combine. Spoon mince into serving bowl.
Serve with chilled lettuce leaves.

Cook the mince in batches, at a maximum of about 250g at a time. Crumble the mince into the wok, add it from the outside of the wok to the centre where it will be hottest.
Cook the mince until any liquid (water and fat) has evaporated, the mince can now begin to brown. Keep a check on it, as it will begin to cook fairly quickly at this stage. Keep it moving so that it browns evenly but does not dry out.