Thursday, March 6, 2014

Recipe: Szechuan Mince Beef with Sugarsnaps

You don't find many Chinese recipes using minced beef- I suppose they normally use steak in beef stir fry dishes. Mind you, you get minced chicken in yuk sungs, and minced pork in dumplings, so theres certainly no reason why minced beef shouldn't be given a shot. I've been cooking a lot with minced beef due to it's price- this is a delicious, quick mid-week meal, that is just as good as anything from your local takeaway.

Szechuan Mince Beef with Sugarsnaps (serves 3)

2 tbsp vegetable oil
1 large white onion, finely sliced
3 garlic cloves, finely chopped
500g minced beef
2 tbsp Gourmet Garden Thai Seasoning
1 rounded tsp Szechuan peppercorns
20ml dark soy sauce
450ml beef stock
250g Sugarsnap peas, julienned
Salt and sugar to taste

1. Stir fry the onions and garlic for 5 minutes in a wok on a high heat. Add the beef, thai seasoning and Szechuan peppercorns, and stir fry for a further 10 minutes. Add the beef stock and soy sauce and cook on a medium high heat for a further 10 minutes.
2. Add the sugarsnap peas, and stir fry for a further 3 minutes. Season to taste and serve!

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