Recipe

Chilli garlic mince with snake beans

Aug 31, 2009 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Chilli garlic mince with snake beans
  • 2 clove garlic, quartered
  • 2 long green chillies, chopped coarsely
  • 2 fresh small red thai chillies, chopped coarsely
  • 1 tablespoon peanut oil
  • 600 gram beef mince
  • 150 gram snake beans, chopped coarsely
  • 1 medium_piece (200g) red capsicum, sliced thinly
  • 2 tablespoon kecap asin
  • 1/4 cup (60ml) hoisin sauce
  • 4 green onions, sliced thickly
  • 2 tablespoon crushed peanuts

Method

Chilli garlic mince with snake beans
  • 1
    Blend or process garlic and chillies until mixture is chopped finely.
  • 2
    Heat half the oil in wok, stir-fry garlic mixture until fragrant. Add beef; stir-fry, in batches, until cooked through.
  • 3
    Heat remaining oil in cleaned wok, stir-fry beans and capsicum until tender.
  • 4
    Return beef to wok with sauces and onion, stir-fry until hot. Sprinkle over nuts, serve with lime wedges, if you like.

Notes

Snake beans are long (about 40cm), thin, round, fresh green beans, Asian in origin with a taste similar to green or french beans. Used most frequently in stir-fries, they are also called yard-long beans because of their (pre-metric) length. Kecap asin is a thick, salty, dark soy sauce. It is available from Asian food stores and some major supermarkets.

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