There are two ways of serving Minced Beef in Lettuce Leaves. Either in small crisp lettuce leaves like sang choy bau or rolled up and steamed.
Ingredients
12 iceberg or cos lettuce leaves, or 24 cos heart leaves
1 tablespoon (20 ml) extra virgin olive oil
500g beef mince
1 onion, chopped
2 cloves garlic, crushed
1 red chilli, finely chopped
3 slices fresh ginger, peeled and chopped
½ cup (80 g) pine nuts
2 tablespoons (40 ml) dry sherry
1 tablespoon (20 ml) soy sauce
salt and pepper to taste
Instructions
Blanche larger lettuce leaves if using in boiling water for 30 seconds or so. Refresh under cold water. Drain well on absorbent towel. If using small leaves wash, dry and place in fridge.
Heat a wok or large frying pan over medium high heat and add the oil. Stir-fry the onion then after a minute or so add the garlic, chilli and ginger. Cook until fragrant and soft. Add the mince and cook, stirring frequently until the meat is no longer pink. Stir in the pine nuts, chilli sauce, sherry, soy sauce, salt and pepper. Simmer briefly. Add a splash of water if necessary
Cool a little.
Divide the mince evenly between the lettuce leaves. Serve immediately on small leaves or if you prefer to have them hot, roll up the leaves securely. Reheat in a steamer over boiling water or in the microwave and serve.
