Hoisin beef and cabbage.
Cook time: 10 mins | Prep time: 10 mins | Serves: 2-4
Ingredients.
60ml hoisin sauce
1 tablespoon mirin seasoning
2 tablespoon soy sauce, I used gluten free soy sauce
500g lean mince, grass feed if possible
2 garlic cloves, crushed
1 bird’s eye chilli, thinly sliced. Omit if preferred
227g tin water chestnuts, sliced, roughly chopped
2 cups shredded sugar loaf cabbage, grate on a chese grater for a fine cut. Use any preferred cabbage variety
3 shallots, thinly sliced on a diagonal, extra to serve
To serve:
kewpie mayonnaise
crispy chilli oil
rice or cos lettuce cups
Method.
1. To make to sauce add hoisin, mirin and soy to a small bowl. Mix and set aside.
2. In a large pan on medium heat add the garlic, mince and add 1 tablespoon of olive oil. Simmer and stir mince for 5-6 minutes or until mince is cooked through.
3. Pour the sauce into the pan with the mince and garlic. Stir through for 1 minute.
4. Add chilli, if using, water chestnuts and cabbage. Stir through for 2 minutes and take of the heat.
5. Serve with rice or in cos lettuce leaves with a drizzle of kewpie mayonnaise, crispy chilli oil and shallots.
Cooking Notes:
This dish is delicious for the kids too. Omit the bird’s eye chilli and serve up before adding the crispy chilli oil if your a fan of chilli like me.
