Crispy Asian Beef with a Crunchy Slaw.
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Composition of Crispy Asian Beef with a Crunchy Slaw:
- Need 250 g for beef mince.
- Require 1 for thumb size knob ginger, finely shredded (I replaced this with a teaspoon of lemon grass puree).
- Give 1 for large garlic clove, crushed.
- Require 1/2 of red chilli (more if you want it hotter).
- Require 1 of star anise.
- Need 4 for spring onions, chopped.
- Require 2 tbsp - soy sauce.
- Require 1 tsp - sesame oil.
- Prepare 1 tsp of fish sauce.
- Provide handful for fresh coriander or basil, chopped.
- Provide finely sliced white cabbage, grated carrot and shredded leek, mixed together in a bowl.
- Require for juice of half a lemon.
- Require for plain boiled rice to serve.
Crispy Asian Beef with a Crunchy Slaw start cooking:
- Heat a heavy based frying pan and add the beef, drizzle in some oil if needed but my beef didn't need any. Fry the meat, breaking it up as it cooks with a spatula or wooden spoon..
- Add the star anise (or two if you wish). When the meat is browned stir in the garlic, ginger and chilli (or lemon grass if using)..
- While the beef is frying prepare the slaw and then dress with the juice of half a lemon, a dash of soy sauce and a splash of fish sauce. Go slowly, it's easy to overwhelm the salad..
- When the beef is getting really dark and crispy add the chopped spring onions and the soy sauce, sesame oil and fish sauce. Continue to cook until the onions have softened slightly and the liquid has been absorbed. Toss in the herbs..
- Serve the spicy beef with plain rice and the slaw, piled in bowls and with a wedge of lemon squeezed over..
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