Preparation time 15 minutes
Cooking time 15 minutes
500g lean beef mince
2 tbsp canola oil
200g mushrooms, sliced
2 carrots, cut into matchsticks
200g snow peas, sliced
2 garlic cloves, crushed
2 tsp ginger, grated
2 tbsp oyster sauce
2 tsp salt-reduced soy sauce
8 iceberg lettuce cups, sliced spring onions and coriander leaves, to serve
1. Heat a large wok over high heat. Add 2 tsp of the oil and half of the beef and cook, stirring for 4-5 minutes or until browned and excess liquid has evaporated. Transfer the cooked beef to a bowl and repeat with 2 tsp of the oil and the remaining beef. Remove from wok.
2. Add 2 tsp of the oil and the mushrooms to the wok and stir fry for 2 minutes. Remove from wok.
3. Add the remaining 2 tsp of oil, carrots and snow peas to the wok and stir fry for 1 minute. Add the ginger and garlic and stir fry for a further minute. Add the cooked beef, mushrooms, oyster sauce and soy sauce and cook for another minute, stirring well to combine.
4. Serve in iceberg lettuce cups, topped with sliced spring onions and coriander leaves.
The Carousel thanks Meat and Livestock Australia for this recipe.