wrote last week about how San Choy Bow is one of my most favourite meals and it prompted me to whip up a batch of my own over the weekend. Here’s my favourite recipe – I ditch the vermicelli and sugary sauces to make it a bit healthier.
San Choy Bow is one of my most favourite meals. It’s easy to prepare, it’s a one pot meal and it’s super easy to reheat the leftovers for quick lunches during the week. My mate, who comes from a meat and three veg family, made this for her parents when they went on a low carb diet and it’s their new favourite meal. They have it at least twice a week. I’ve met heaps of people who are a bit scared of cooking Asian food because they’ve never done it before but trust me. Just follow the recipe and you’ll be fine! I promise this will become a new family favourite.
- 1kg of lean beef mince
- 1 brown onion
- 4 cloves of garlic, finely chopped
- 1 large red chilli, finely chopped
- 2cm chunk of ginger, finely chopped
- 6 shallots, finely sliced
- 600 gms of mushrooms, diced
- Small tin of diced water chestnuts, drained
- ½ bunch of corriander leaves, roughly chopped
- ½ bunch of mint leaves, roughly chopped
- 1 head of iceberg lettuce, washed and divided into individual cups
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon of olive oil
- I lime, juiced
- Crushed peanuts to garnish
- Heat oil in a large fry pan or wok. Add onions, garlic, chilli and ginger and stirfry until fragrant.
- Add beef and stirfry until brown, breaking up chunks with a wooden spoon.
- Add mushrooms and fry for a futher 5 minutes. (NOTE: If the meat has given off a lot of liquid, you can drain some at this point, but make sure to leave some so as not to make the meat too dry.)
- Add sweet chilli sauce, soy sauce, oyster sauce, fish sauce, water chestnuts and chopped herbs. Mix through.
- Serve beef in fresh lettuce cups and sprinkle with crushed nuts.
- NOTE: If you're taking this to work or school the next day, keep your beef, lettuce and nuts seperate and assemble them at lunch time after you've heated your beef.
If you’re on the hunt for some more healthy dinner ideas check out these Smaggle favourites.
Mushroom and Spinach Low Carb Lasange
3 Easy Make Ahead Lunches for Work
3 Vegetarian Dishes That Carnivores Will Give Up Steak For
This recipe is awesome for grab and go lunches… just make sure you pack your lettuce seperately. Soggy lettuce be foul dude.
[divider type=”standard” width=”1/1″ el_position=”first last”]
What’s for dinner at your place tonight?
[divider type=”standard” width=”1/1″ el_position=”first last”]
P.S Want more Smaggle? Want it daily? Want it weekly? Take your pick gorgeous!