Traditionally san choy bow is made with pork or chicken, but I was slowly becoming tired of using beef mince only to make Western style dishes such as meatballs, rissoles and pasta, so I had decided that the next incarnation of my ground beef should in fact be a san choy bow…
They say that the proof is in the pudding. Well, this was no pudding, but judging by the giant grin on Mr Chipconnoisseur’s face as he was chowing down the beef and the empty bowl afterwards, he approved. As did I.
And although I don’t mind the occassional take-away, I will be making this wholesome, home-cooked version again soon.
You may also like Quick pork san choy bow recipe.
Serves 4 (leftovers make for a great lunchbox meal)
Beef mince sang chow bow style
Prepare all ingredients first as they will be needed in quick succession.
- 500g minced beef
- 2 cloves of garlic
- 2 sprigs of spring onion
- 150g enoki mushrooms
- 1/2 red long chili
- 1/4 cup sesame seeds
- 1/4 cup sesame oil
- 1/4 cup oyster sauce
- 100g can water chestnuts
- 1/4 cup sweet soy sauce // or tamari
- 1 packet instant noodles
Deseed and chop chili, drained water chestnuts, spring onions and garlic. Break noodles into small, approx 1cm long pieces.
Heat a little oil in a wok until smoking hot and add mince, garlic and chili. Using a wooden spoon stir fry making sure that the meat ‘granules’ stay as small and as separate as possible. Once the meat is browned add spring onions, water chestnuts, soy sauce (or tamari), oyster sauce, enoki mushrooms and remaining sesame oil. Stir fry for a couple more minutes.
Lastly, just before serving, add noodles and sesame seeds then stir through. Serve in bowls or inside trimmed iceberg lettuce leaves.