Prep time 15 min
Cooking time 20 min
Serves 4

Ingredients

• 2 tbsp sesame oil

• 100g brown onion, diced

• 4 cloves garlic, finely chopped

• 500g Borrello beef mince

• 80g carrot, julienned

• 100g capsicum, diced

• 80g mushrooms, diced

• 80g tinned water chestnuts, sliced

• 1 large red chilli, ½ chopped, ½ finely sliced

• 4 tbsp light soy sauce

• 3 tbsp kecap manis sweet soy sauce

• 3 tbsp white vinegar

• 1 flat tsp ginger powder

• 8 large lettuce cups

• 30g roasted peanuts, chopped

• 1 handful fresh coriander, chopped

• 2 large spring onions, finely sliced

• *optional sauce for topping (sweet chilli, hoisin etc)

Method

Fry onions and garlic in sesame oil in a large frying pan until browned then add the mince. Sauté until the mince is mostly cooked then add carrots, capsicum, mushrooms, water chestnut and the chopped chilli. Continue to sauté until the vegetables are partially cooked. Pour in soy sauce, sweet soy sauce and vinegar then stir through ginger powder. Continue to cook for a couple of minutes until the vegetables are tender and the sauces have soaked in. Serve mince in lettuce cups with a sprinkle of peanuts, coriander, spring onions, sliced chilli and sauce.