HUNGOVER but make it healthyish - Beef san choy bow bowls
Serves 2 - 3 dusty grubs
Ingredients
Not a traditional way to serve this dish but depending on your dust levels you might just not be in the mood for lettuce so rice and mince it is.
Thanks Flash for inspo, it was either this option or fried rice... hhmm maybe i’ll save that for next week.
Sauce:
1 tbsp cornflour
3 tbsp water
1 tbsp KeCap Manis
3 tbsp oyster sauce
3 tbsp tamari / soy sauce
½ tbs sesame oil
3 tbs Chinese cooking wine or mirin
500g beef mince
3 large garlic cloves
1 tbsp ginger – minced
2 large spring onions – thinly sliced
100g water chestnuts – diced
6 button mushrooms - thinly sliced
Lettuce Leaves, cooked white rice & chilli oil to serve
Instructions
Whisk the suace togehter and set aside.
Heat a large wok with a generous splash of oil, when the oil is hot add the beef. Using a spatula spread the beef our and then to brown for 2 minutes. Add the ginger, spring onions and garlic and toss well until the beef sarts to break up. Add the mushrooms and waterchestuts, then continue to stir whislt the wok is on a high heat.
Pour in the sauce, letting it simmer for a minute or so, stirring every so often.
Divide the cooked rice into two bowls, then add as much mince as you like and a side of lettuce leaves.
