This San Choy Bow recipe is fresh, crispy and packed with flavour. If you’re looking for a lighter dinner that’s still packed with taste, then this gluten-free dish is for you!
Madeleine Shaw's beef San Choy Bow
Chinese for lettuce wraps, Madeleine’s San Choy Bow is made by frying heritage beef mince with garlic and sesame oil until crispy and fragrant, then tucking into fresh crunchy leaves with a refreshing carrot ribbon and sesame salad.
- 300 g beef mince
- 200 g carrot
- 1/2 red chilli
- 1 lime
- 2 baby gem lettuces
- 2 garlic cloves
- 2 spring onions
- 2 tbsp sesame oil
- 2 tbsp tamari
- 2 tsp black sesame seeds
- Medium handful of fresh coriander
- 250 g steamed brown basmati rice
- Sea salt & black pepper
- Coconut oil/olive oil
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 black pepper. Cook for 5 mins, stirring occasionally, until browning.
Meanwhile, peel and finely dice the garlic, slice the spring onions, dice half of the chilli. Cut the lime in half. Roughly chop the coriander.
Add the garlic to the beef mince pan, followed by the rice, spring onion, red chilli (to taste), coriander and half of the black sesame seeds. Mix well and add the tamari and the juice from half of the lime. Lower the heat to medium and simmer for 8-10 mins.
Meanwhile, trim the end off the gem lettuce to separate the leaves. Lay the leaves out on a plate, ready to be filled.
Using a peeler slice the carrot into long thin ribbons. Place in a bowl with the remaining black sesame seeds, remaining lime juice and the remaining sesame oil. Combine well.
To serve, place the carrot ribbons in the middle of two warm plates. Stuff each gem lettuce leaf with the minced beef. Serve the beef san choy bow boats on top of the carrot ribbons.