Move over Spaghetti Bolognaise.. there's another recipe that is currently more deserving of that ever-present packet of mince in my freezer!

Although there will always be a place for a good quality, slow-cooked ragu on our dinner table, at the time of writing this post, my family is far more excited by the sight of San Choi Bao, as demonstrated by the swiftness with which they demolish these leafy parcels.

My advice to you? - always make extra!

Ingredients
(Recipe serves 4 persons)

700 grams lean minced beef
1 - 2 tbsp vegetable oil
2 spring onions, finely chopped
1 tbsp grated ginger
1 clove garlic, finely chopped
1 cup bean sprouts
2 tbsp oyster sauce
1 - 2 tbsp light soy sauce
50ml water
1/2 bunch coriander, broken into pieces for garnish
1/2 bunch mint, shredded
1 iceberg lettuce, separated into cups
Kecap Manis sauce for garnish

Method

1. In a wok or a large frypan add a splash of oil and cook mince until completely brown (5 - 7 minutes)
Remove from heat and drain. Put mince aside

2. Reheat wok adding a splash of oil. Fry spring onion, ginger and garlic for 1 minute

3. Add mince to spring onion mixture and season with oyster sauce and light soy sauce. Add water and mix well, cooking for a further 8 - 10 minutes

4. Add bean sprouts and toss into mince mixture briefly, ensuring sprouts retain their crunchiness

5. Remove from heat

6. Arrange lettuce cups on serving tray

7. Scoop mince mixture into cups, lightly drizzle with kecap manis sauce and garnish with mint and coriander

Cook’s Notes

• Why not try char siu sauce instead of oyster sauce

• For a different type of crunch, finely chop some snow peas and toss through mince mixture just before serving

• As a lunchbox treat, wrap any leftover San Choi Bao in flat bread for the kids to enjoy

 Words: Jo Stevens   Photography: a journey bespoke