A quick, easy and healthy low carb san choy bow recipe. Perfect for left overs lunches.
What You Need
1kg of lean beef mince
1 brown onion
4 cloves of garlic, finely chopped
1 large red chilli, finely chopped
2cm chunk of ginger, finely chopped
6 shallots, finely sliced
600 gms of mushrooms, diced
Small tin of diced water chestnuts, drained
½ bunch of corriander leaves, roughly chopped
½ bunch of mint leaves, roughly chopped
1 head of iceberg lettuce, washed and divided into individual cups
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 tablespoon sweet chilli sauce
1 tablespoon of olive oil
I lime, juiced
Crushed peanuts to garnish
What You Do
Heat oil in a large fry pan or wok. Add onions, garlic, chilli and ginger and stirfry until fragrant.
Add beef and stirfry until brown, breaking up chunks with a wooden spoon.
Add mushrooms and fry for a futher 5 minutes. (NOTE: If the meat has given off a lot of liquid, you can drain some at this point, but make sure to leave some so as not to make the meat too dry.)
Add sweet chilli sauce, soy sauce, oyster sauce, fish sauce, water chestnuts and chopped herbs. Mix through.
Serve beef in fresh lettuce cups and sprinkle with crushed nuts.
NOTE: If you're taking this to work or school the next day, keep your beef, lettuce and nuts seperate and assemble them at lunch time after you've heated your beef.
Recipe by Very Excellent Habits at https://veryexcellenthabits.com/low-carb-san-choy-bow-recipe/