• Chinese Beef And Cabbage
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Chinese Beef And Cabbage

Chinese Beef And Cabbage

  1. 150 g Grass-Fed Beef Mince
  2. 75 g Wombok
  3. 5 g Ginger
  4. 1 Each Red Capsicum
  5. 1 Each Spring Onion
  6. 1 tsp Chinese Five Spice
  7. 1 Clove Garlic
  8. 1 Each Stick Celery
  9. 1 tbsp Sesame Seeds
  10. 1 cup Jasmine Rice
  11. 1 tbsp White (or Other) Vinegar - PANTRY ITEM
  12. 1 tbsp Soy Sauce - PANTRY ITEM
  1. 300 g Grass-Fed Beef Mince
  2. 150 g Wombok
  3. 10 g Ginger
  4. 1 Each Red Capsicum
  5. 1 Each Spring Onion
  6. 1 tsp Chinese Five Spice
  7. 1 Clove Garlic
  8. 1 Each Stick Celery
  9. 2 tbsp Sesame Seeds
  10. 1 cup Jasmine Rice
  11. 1 tbsp White (or Other) Vinegar - PANTRY ITEM
  12. 2 tbsp Soy Sauce - PANTRY ITEM
  1. 450 g Grass-Fed Beef Mince
  2. 225 g Wombok
  3. 15 g Ginger
  4. 2 Each Red Capsicum
  5. 2 Each Spring Onion
  6. 2 tsp Chinese Five Spice
  7. 2 Clove Garlic
  8. 2 Each Stick Celery
  9. 3 tbsp Sesame Seeds
  10. 2 cup Jasmine Rice
  11. 2 tbsp White (or Other) Vinegar - PANTRY ITEM
  12. 3 tbsp Soy Sauce - PANTRY ITEM
  1. 600 g Grass-Fed Beef Mince
  2. 300 g Wombok
  3. 20 g Ginger
  4. 2 Each Red Capsicum
  5. 2 Each Spring Onion
  6. 2 tsp Chinese Five Spice
  7. 2 Clove Garlic
  8. 2 Each Stick Celery
  9. 4 tbsp Sesame Seeds
  10. 2 cup Jasmine Rice
  11. 2 tbsp White (or Other) Vinegar - PANTRY ITEM
  12. 4 tbsp Soy Sauce - PANTRY ITEM
  1. 900 g Grass-Fed Beef Mince
  2. 450 g Wombok
  3. 30 g Ginger
  4. 3 Each Red Capsicum
  5. 3 Each Spring Onion
  6. 3 tsp Chinese Five Spice
  7. 3 Clove Garlic
  8. 3 Each Stick Celery
  9. 6 tbsp Sesame Seeds
  10. 3 cup Jasmine Rice
  11. 3 tbsp White (or Other) Vinegar - PANTRY ITEM
  12. 6 tbsp Soy Sauce - PANTRY ITEM

Prep:

  1. Peel and crush garlic.
  2. Peel and grate ginger.
  3. Wash and slice spring onion, keeping white and green parts separate.
  4. Wash capsicum and cut into thin strips.
  5. Wash celery and finely chop.
  6. Finely shred cabbage.

Method:

  1. Boil the rice in a saucepan, using a ratio of 1.5 cups water to 1 cup rice. Cover with a tight fitting lid, then turn the heat to low and cook for 14 minutes. Stand covered for 5 minutes and then fluff the rice with a fork.
  2. Heat oil in a large wok over high heat until very hot. Add the capsicum and cabbage. Stir-fry for 3 to 5 minutes or until tender. Remove and cover to keep warm.
  3. Heat the same oiled wok over high heat until very hot. Add the beef in 300g batches, separating the mince with a wooden spoon or spatula. Cook for 30 seconds, without stirring, then stir-fry for about 2 minutes or until browned. Add the white part of the spring onion, ginger & five spice and garlic. Stir-fry until fragrant. Add the soy sauce, vinegar and celery. Stir-fry until hot.
  4. Serve the beef over the rice and vegetables. Sprinkle green spring onion and sesame seeds over the top.
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