Sang choy bow
SERVES 2 PREP AND COOK TIME 25 MINUTES
1 teaspoon sesame oil
1 small (80g) brown onion, chopped finely 1 clove garlic, crushed
300g minced extra lean beef 1 ½ tablespoons light soy sauce 1 ½ tablespoons oyster sauce
1 small (150g) red capsicum, chopped finely
1 ½ cups (120g) bean sprouts
2 green onions (green shallots), chopped coarsely
4 large iceberg lettuce leaves
2 teaspoons toasted sesame seeds
1 Heat oil in a wok; stir-fry brown onion and garlic, over medium heat, until onion softens. Add beef; stir-fry until cooked through. Add sauces and capsicum; reduce heat, simmer, uncovered, stirring
occasionally, for 3 minutes.
2 Just before serving, stir sprouts and green onion into mixture. Divide sang choy bow into lettuce leaves; sprinkle with sesame seeds to serve.
Nutritional count per serving: 10.5g total fat (3.3g saturated fat); 1283kJ (306 cal); 10.2g carbohydrate; 40.5g protein;
3.9g fibre.