Beef San Choy Bow Recipe

Method

1. Heat a large frying pan with half of the sesame oil on a medium-high heat and add the beef mince. Season with sea salt and freshly ground black pepper. Cook for 5 minutes, stirring occasionally, until browning.
2. Add the garlic to the beef mince pan, followed by the rice, spring onions, red chilli (to taste), coriander and half of the black sesame seeds. Mix well, then add the tamari and the juice from half the lime. Lower the heat to medium and simmer for 8-10 minutes.
3. Meanwhile, trim the bases off the baby gem lettuces to separate the leaves. Lay the leaves out on a plate, ready to be filled.
4. Using a peeler, slice the carrots into long, thin ribbons. Place in a bowl with the remaining black sesame seeds, remaining lime juice and the remaining sesame oil. Combine well.
5. To serve, divide the carrot ribbons between two warm plates and place in the centre of each plate. Stuff each gem lettuce leaf with the minced beef mix. Serve the beef san chow bow boats around the edge of the carrot ribbons, slightly overlapping the carrot.

Veggie version: For veggies, just replace the beef with soya mince – you’ll get just as much good stuff but 10g less fat per serving.