Thai-Style Beef & Loaded Cabbage Slaw

• While the veggies are roasting, thinly slice
apple (see ingredients) into sticks.
• Finely chop garlic and long chilli (if using). 

• In a small bowl, combine oyster sauce, ginger
paste, garlic, the brown sugar and rice wine
vinegar.
• Add half the chilli and a splash of water, stirring 
to combine. 

• While the veggies are cooling, heat a large frying 
pan over high heat with a drizzle of olive oil.
• Cook beef mince, breaking up with a spoon, 
until just browned, 3-4 minutes.
• Reduce heat to medium, then add the oyster 
sauce mixture. Cook, stirring, until, slightly 
thickened, 1-2 minutes. Remove from heat. 
TIP: For best results, drain the oil from the pan 
before adding the sauce mixture. 

• To a large bowl, add the slightly cooled roasted 
veggies, shredded cabbage mix, apple, garlic
aioli and half the crispy shallots.
• Drizzle with olive oil, tossing to combine.
• Season to taste with salt and pepper.