This recipe was given to me by my very good friend Clodagh and my daily inspiration having lost an amazing 7 and a half stone on her own weight loss Journey and still finds the time everyday to check in on how I am doing, she is also professional chef and so amazing at what she does. I have tweaked it of course but I don’t think she would expect anymore from me with my freestyle cooking!! I found this was just a fab way to have ground minced beef, in a different way than I would ever have thought to use it especially for one of my Asian inspired style dishes. It literally takes 20 minutes to cook and prepare. It would be so handy for a mid week meal after work or if you are busy, out and about with the kids this summer. It is a perfect dish for all the family, my little man who is ten months just loved it!
- 250g of extra lean ground beef.
- 2 cloves of crushed garlic.
- 1 tsp of ground or fresh ginger root.
- 1 tbsp of soy sauce.
- 1 tbsp of oyster sauce
- 1 finely chopped chili/chili powder.
- A drizzle of honey.
- 1/2 a beef stock cube.
- 2 tbsp of water.
- 3 1/2 bell peppers
- 1/2 a pack of button mushrooms.
- 2 medium sized carrots cut into thin batons.
- Season with freshly ground black pepper. The oyster and soy sauce will be quite salty anyway so check to see of it is to your liking.
- Brown the extra lean mince, and mushrooms in frylight and add the dry spices.
- I then add the the rest of the ingredients and let it simmer for 5 minutes.
- Add your veg and fry for a further 5 minutes, I like my vegetables to a bite and not over cooked.
- I serve this usually with cauliflower rice which I make using 1/2 a head per person. I use a normal box grater which finely grate it on or you can whiz it in the food processor and add it to a pan sprayed with frylight, add some salt, pepper and chili flakes and fry for 5 minutes. you can also serve this with boiled egg noodles or basmati rice.