Crispy beef lettuce wraps

The classic Chinese dish, san choi bao, has always been a hit in our house – this tasty beef and pork version works a treat with, of course, the addition of fresh chilli and herbs for the adults.

INGREDIENTS

60ml sunflower oil

250g minced beef

250g minced pork

salt

2 garlic cloves, crushed

4 cm piece ginger, grated

1 tablespoon brown sugar

2 small cos lettuces, separated into leaves

50g instant noodles, crumbled

FOR THE DRESSING

2 teaspoons dark soy sauce

1 teaspoon light soy sauce

1/2 lime, juiced

2 teaspoons sesame oil

1 teaspoon fish sauce

1 teaspoon brown sugar

1 teaspoon light-flavoured olive oil

INGREDIENTS FOR ADULTS

1 tablespoon fish sauce

1/2 lime, zested and juiced

2 spring onions, chopped

1 small red chilli, finely chopped

2 tablespoons coriander leaves, chopped

2 tablespoons mint leaves, chopped

1/4 red onion, thinly sliced

METHOD

Combine the dressing ingredients and separate into two bowls.

Heat two-thirds of the sunflower oil in a frying pan over a high heat. Combine the minced beef and pork, season with salt and fry for 5–7 minutes until well browned. Remove the meat from the pan and set aside.

Using the same pan, heat the remaining sunflower oil. Add the garlic, ginger, sugar and a pinch of salt and cook for 2 minutes over a medium heat. Return the meat to the pan and stir to combine well.

DISH ONE

To serve the kids, scoop a little of the mince mixture into a lettuce leaf, drizzle with the dressing and top with some instant noodles.

DISH TWO

To the remaining beef, add the fish sauce and stir for 1 minute. Add the lime zest and juice and mix well, then stir through the spring onion. Remove from the heat.

Add the chilli, coriander and mint to the dressing and stir. To serve, spoon some mince mixture into a lettuce leaf, add a splash of dressing and garnish with some red onion.

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