Name: Beef san choy bau
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Ingredients: 20 gram dried sliced shiitake mushrooms; 1 cup boiling water; 1/4 cup light soy sauce; 1/4 cup oyster sauce; 1 tablespoon caster sugar; 1/2 teaspoon sesame oil; 1/3 cup chinese cooking wine or dry sherry; 1 1/2 tablespoon vegetable oil; 2 clove garlic, minced; 2 teaspoon grated fresh ginger; 1 large red chilli, chopped; 3 green onions (shallots), sliced, plus extra to garnish; 600 gram beef mince; 1/3 cup tinned water chestnut slices, chopped roughly; 12 iceberg lettuce leaves; steamed rice, to serve

Beef san choy bau

Tasty parcels of mince wrapped in lettuce leaves.

Serves 6

Prep

15M

Cook

12M

Total

27M

Skip to Recipe

Traditionally made with pork mince, this beef version of san choy bau is a great alternative. This tasty Asian staple can also be made with chicken or duck mince.

Ingredients

20 gram dried sliced shiitake mushrooms

1 cup boiling water

1/4 cup light soy sauce

1/4 cup oyster sauce

1 tablespoon caster sugar

1/2 teaspoon sesame oil

1/3 cup chinese cooking wine or dry sherry

1 1/2 tablespoon vegetable oil

2 clove garlic, minced

2 teaspoon grated fresh ginger

1 large red chilli, chopped

3 green onions (shallots), sliced, plus extra to garnish

600 gram beef mince

1/3 cup tinned water chestnut slices, chopped roughly

12 iceberg lettuce leaves

steamed rice, to serve

Method

1.Soak mushrooms in boiling water for 15 minutes or until rehydrated. Strain and keep water aside.

2.Combine soy, oyster sauce, sugar, sesame oil and wine in small bowl.

3.Heat vegetable oil in wok over high heat. Fry mushroom, garlic, ginger, chili and green onion for 5 minutes. Add mince and brown for 3 to 4 minutes, breaking up with wooden spoon. Add chestnuts, mixed sauces and half of the mushroom water. Cook for 4 minutes or until sauce has reduced slightly.

4.Place a little steamed rice in each lettuce leaf and top with san choy bau mix. Sprinkle with extra green onion and serve immediately with remaining steamed rice.

To make separating the iceburg lettuce leaves easier cut , the bottom off the lettuce and soak in , cold water for 10 mins.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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