Asian-style beef mince with cabbage and rice
A quick weeknight dish of beef mince stir-fried with garlic, ginger and soy sauce together with shredded white cabbage, served with jasmine rice and topped with spring onions and sesame seeds. Broccoli works well instead of the cabbage.
- 24 minTime
- 22 minHands-on
- 4Portions
- ≈ 32 krper portion
- 610kcal per portion
Ingredients for 4 portions
- 3 clovesGarlic, finely chopped
- 1 tbspGinger, grated
- 400 gWhite cabbage, finely shredded
- 4Spring onions, thinly sliced
- 1 tbspRapeseed oil
- 500 gBeef mince
- 3 tbspSoy sauce
- 1 tbspHoney
- 1 tbspSesame oil
- 3 mlChili flakes, or sambal oelek (optional)
- 1 tbspSesame seeds, toasted
On the side
- 3 dlRice, jasmine rice
Method
- Cook the rice according to the packet instructions.
- Finely chop the garlic, grate the ginger, finely shred the cabbage and thinly slice the spring onions.
- Heat the oil in a wok or large frying pan and brown the mince over a high heat, breaking it up, until browned and any liquid has cooked off.
- Add the garlic, ginger and cabbage and stir-fry for 4–5 minutes, until the cabbage has softened but still has some bite.
- Stir in the soy sauce, honey, sesame oil and chilli and let it all sizzle together for a minute.
- Serve with the rice, scattered with the spring onions and sesame seeds.
The cost is estimated from Swedish grocery prices.
