Beef San Choy Bow & Hainanese Rice Bar
with Lettuce Cups, Pickled Carrot & Coriander
- Peanuts
- Gluten
- Molluscs
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Create your perfect san choy bow plate tonight with ginger lemongrass beef, pickled carrot and Hainanese rice and all your favourite toppings - like peanuts, coriander and chilli. Fresh, customisable and full of flavour!
Ingredients
1
Baby Cos Lettuce
1
Brown Onion
1
Carrot
1 packet
Coriander
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Ginger Lemongrass Paste
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1
Lime
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
250 g
Beef Mince
1 packet
Sweet Chilli Sauce
1
Long Chilli
1
Hainanese Paste
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
- In a medium saucepan, heat the butter with a dash of olive oil over medium heat.
- Cook Hainanese paste until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
- Meanwhile, using a vegetable peeler, peel carrot into ribbons.
- In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
- Add carrot to pickling liquid. Add enough water to just cover carrot. Set aside.
- Trim baby cos lettuce and separate leaves.
- Thinly slice cucumber into sticks.
- Slice lime into wedges.
- Roughly chop coriander.
- Thinly slice brown onion (see ingredients).
- Thinly slice long chilli (if using).
Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook beef mince and onion, breaking up with a spoon, until just browned, 3-4 minutes.
- Add ginger lemongrass paste and cook until fragrant, 1 minute.
- Reduce heat to medium, then stir in oyster sauce, sweet chilli sauce and the water (for the sauce). Simmer until bubbling and slightly reduced, 1-2 minutes.
- Remove from heat, then add a squeeze of lime juice. Season to taste with pepper.
- Drain pickled carrot.
- Bring everything to the table.
- Build your own plate by filling lettuce cups with Hainanese rice, beef mixture, coriander and chilli.
- Serve with pickled carrot, cucumber, crushed
peanuts and any remaining lime wedges.
If you’ve added gua bao buns: Microwave on high for 1 minute. Set aside to rest for 1 minute.
Little cooks: Help assemble the lettuce cups!
