| Prep Time | 10 mins |
| Cook Time | 12 mins |
| Servings |
serves
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Ingredients
- 600 g lean beef mince
- 1 & 1/4 tbsp sesame seed oil
- 2 medium carrots
- 4 spring onions
- 1 cup tinned water chestnuts drained
- 1 & 1/2 garlic cloves diced
- 2 tsp freshly grated ginger
- 2 tbsp salt-reduced soy sauce
- 2 tbsp oyster sauce
- 2 tbsp kecap manis (sweet soy sauce)
- 1 & 1/2 tbsp toasted sesame seeds
- 10 leaves iceberg lettuce
- 100 g rice vermicelli noodles
Ingredients
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|
Instructions
- Dice the garlic, grate or finely dice the ginger, fate the carrot, finely slice the spring onion and drained water chestnuts. Prepare the vermicelli noodles according to packet instructions then chop.
- Heat sesame oil in work over high heat, then add mince. Use a wooden spoon to break apart chunks of mince.
- Once mince is browned, add garlic, ginger, carrot, spring onion, water chestnuts and stir fry for a few minutes.
- Add soy sauce, oyster sauce and kecap manis and stir fry for another 2-3 minutes.
- Serve in lettuce cups and sprinkle with toasted sesame seeds.
Recipe Notes
390 calories per serve