Lunch
Ingredients
| Ingredient | 5 serves |
|---|---|
| Basmati rice | 125g |
| Iceberg lettuce | 1 |
| Olive oil | 1 tbs |
| Brown onion, diced | 1/2 |
| Garlic, minced | 1 tsp |
| Ginger, minced | 1 tsp |
| Lean beef mince | 375g |
| Button mushrooms, diced | 100g |
| Carrot, diced | 1 |
| Green peas | 100g |
| Corn kernels | 100g |
| Reduced salt oyster sauce | 1 tbs |
| Reduced salt soy sauce | 1/2 tbs |
Method
|
1
Cook rice according to packet instructions. |
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2
Separate iceberg lettuce leaves into cups, wash and dry. |
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3
Heat olive oil in a large pot over a high heat. Add diced onion, minced garlic and ginger. Cook until fragrant. |
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4
Add beef mince and cook for 1-2 minutes. |
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5
Add mushrooms, carrots, green peas and corn kernels to the pot. Cook for 5 minutes or until mince is cooked through. |
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6
Add salt reduced oyster and soy sauce. Stir until all ingredients are evenly coated and cook for another 1 minute. |
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7
Divide beef filling, cooked rice and iceberg lettuce leaves into serving bowls. Serve directly in to the lettuce cups directly at the table, when ready to eat. |