I love these types of family orientated meals, where everyone really gets involved and a little messy while tucking in. This dish is easy to make and once it’s ready, you can just chuck it on the dining table for everyone to help themselves!
I consider this to be a little bit of fusion cooking with the taco concept, meeting Chinese style flavours. Everything is brought together by the cucumber and spring onion salad, for that fresh balance of flavour and texture.
- 3-4 baby gem lettuce
- 500g mince meat
- 1 onion (small diced)
- 2 cloves garlic (crushed)
- 1 medium carrot (small diced)
- 1 stick of celery (small diced)
- 1 thumb size piece of ginger (mall diced)
- 1 red chilli (small diced)
- 1 bell pepper (medium diced)
- 150g mushrooms (thin sliced)
- 2 tbsp. Soy sauce
- 1 tbsp oyster sauce
- 1 tsp chinese 5 spice
- 3 tbsp. Rice wine vinegar
- Salt and pepper to taste
For the salad:
- ½ a cucumber
- 4 spring onions
- 2 tsp’s sesame seeds (Toasted)
- 1 tbsp. Rice wine vinegar
- Cut the cucumber in half and remove the seeds with a spoon and roughly cut into thin strips. Top and tail the spring onions and do the same, then mix with the toasted sesame seeds and vinegar ready for serving.
- Seperate the baby gem leaves and then wash thoroughly, set aside for serving.
- In a frying pan on a medium to low heat, soften the onion, celery and carrot with about a tablespoon of oil, this should take about 4-5 minutes.
- Once they have softened, add in the minced beef, mushrooms and peppers and turn up the heat to colour both the mince and vegetables, breaking up the mince into really small pieces and then stir in the garlic and ginger, turn the heat down slightly and cook for a couple more minutes
- Finally, stir in the soy sauce, oyster sauce, 5 spice and rice wine vinegar and then simmer for 3-4 minutes and season to taste.
- Best served as a help yourself dish along with the cucumber and spring onion, in the lettuce leaves.