Preparation Time 15 minutes
Cooking Time 8 minutes
500 g Jack Purcell’s beef mince
2 tsp chicken stock powder
2 tsp cornflour
1 tbsp oil
2 cloves garlic, crushed
2 tsp grated ginger
225 g can sliced water chestnuts, drained and roughly chopped
2 tbsp Kecap Manis sauce
2 tbsp roughly chopped coriander leaves
2 spring onions, thinly sliced
chilled iceberg lettuce leaves to serve
1 red chilli, thinly sliced
- Place beef mince in a bowl and add stock powder, cornflour and a little oil.
- Heat the wok, ensure it is hot. Crumble in half of the mince. Stir-fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove.
- Reheat wok, add the oil, heat oil and add garlic and ginger. Stir-fry for 30 seconds. Add the water chestnuts and Kecap Manis.
- Return the mince to the wok, toss for 1 minute. Add the coriander, stoss to mix. Spoon mince into serving bowl, sprinkle with spring onions and fresh chilli. Serve with chilled lettuce leaves.
- Cook the mince in batches, at a maximum of about 250g at a time. Crumble the mince into the wok, add it from the outside of the wok to the centre where it will be hottest.
- Cook the mince until any liquid (water and fat) has evaporated, the mince can now begin to brown. Keep a check on it, as it will begin to cook fairly quickly at this stage. Keep it moving so that it browns evenly but does not dry out.
- How to buy and store mince correctly – feel or touch the packaging when buying pre-packaged mince, particularly in supermarket fridges to determine whether they are still well chilled. Only buy mince from undamaged packaging. Ensure the package is sealed properly and that meat juices cannot run out.