ASIAN BEEF MINCE STIR-FRY

Preparation time 10 mins Cooking time 30 mins Serves 4

2 tsp sesame oil

2 cups jasmine rice

625ml water

¼ cup oyster sauce

2 Tbsp honey

Juice of 1 lime

2 tsp fish sauce

2 Tbsp vegetable oil

500g beef mince

5cm piece ginger, cut into fine batons 4 cloves garlic, crushed

4 cardamom pods, crushed

1 tsp Chinese five spice

2 cups red cabbage, shredded 2 bunches baby buk choy, trimmed Fried shallots, to garnish

Lime wedges, to serve

STEP 1 Heat sesame oil in a medium saucepan over medium heat. Cook rice, stirring, for 1 minute.

STEP 2 Pour water into saucepan. Bring to a boil. Reduce heat to low and cook for 10 minutes until craters form on top. Fit the lid, turn the heat off and set aside for 10 minutes. Fluff with a fork to separate grains. Keep warm.

STEP 3 Meanwhile, combine oyster sauce, honey, lime juice and fish sauce in a jug. Set aside.

STEP 4 Pour half the vegetable oil into a large, non-stick wok over high heat. Stir-fry mince for 4 minutes, until browned, breaking up with a wooden spoon. Transfer to a plate. Set aside.

STEP 5 Add remaining oil to same wok with ginger, garlic, cardamom and five spice. Stir-fry for 2 minutes.

STEP 6 Return mince to wok with cabbage and combined sauces. Stir-fry for 5 minutes until sauce thickens.

STEP 7 Put buk choy in a steamer basket over a wok or saucepan of gently simmering water. Cover tightly and steam for 1 minute until just wilted.

STEP 8 Spoon rice into serving bowls, top with mince mixture and buk choy. Scatter with fried shallots and serve with lemon wedges.

Asian beef mince stir-fry