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3 tbsp olive oil
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1 kg Lean beef mince
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2 small Onions, cut in thin halfmoons
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2 garlic cloves, finely chopped
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3 tsp chopped ginger
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2 cups shredded white cabbage
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1 cup Mung bean sprouts
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6 Portabellini mushrooms, sliced
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4 tbsp oyster sauce
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4 tbsp Hoisan sauce
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2 tbsp dark soy sauce
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4 tbsp rice vinegar
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250 g dried egg noodles, par boiled for 2-3 min (before added to beef)
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green spring onions, chopped
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sesame seeds
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Lime juice
- Heat the oil in a wok or large frying pan over high heat. Add the beef mince and spread it out the pan.
- Leave the beef to sear and cook for at least 12-15 minutes or until the meat juices evaporate and the beef starts to caramelise.
- Once the meat has browned and the juices have evaporated add the onion, garlic, ginger and mushrooms and fry for another 2-3 minutes.
- In the meantime, boil your egg noodles for 2-3 minutes.
- Now add the cabbage and sprouts to your mince and stir through.
- Add the sauces and stir through until well combined.
- Add the egg noodles and use two forks to toss through OR your pasta spoon.
- To serve: sprinkle with sesame seeds and spring onions and a squeeze of lime juice.
