Ingredients Jump to Instructions ↓

  1. 500 g lean ground beef

  2. 5 cups finely shredded Chinese cabbage

  3. 2 teaspoons sea salt

  4. 1/4 cup vegetable oil

  5. 2 tablespoons hoisin sauce

  6. 1 tablespoon oyster sauce

  7. 1 teaspoon malt vinegar

  8. 1 small carrot , peeled and finely sliced

  9. 1/2 medium red pepper, finely sliced

  10. 3/4 cup finely sliced green onion

  11. 2 tablespoons dry sherry

  12. 1 tablespoon light soy sauce

  13. 1 tablespoon cornstarch

  14. 1 tablespoon finely diced gingerroot

  15. 3 garlic cloves , finely diced

  16. 1/2 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.

  2. Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.

  3. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.

  4. Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.

  5. Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat.

  6. Spoon beef into a serving bowl, sprinkle with remaining scallions and serve. ?


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