Asian mince and pepper saute

    This minced beef dish is served over jasmine rice and combines the flavours of garlic, soy and ginger with a hint of heat. A perfect one dish meal!

    132 people made this

    Serves: 4 

    • 200g jasmine rice
    • 500ml water
    • 450g (1 lb) lean mince
    • 1 tablespoon olive oil
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 4 tablespoons chopped fresh parsley
    • 2 large cloves garlic, thinly sliced
    • 2 tablespoons minced fresh root ginger
    • 1/4 teaspoon dried red chilli flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons beef stock
    • 1 tablespoons light soy sauce
    • 1 teaspoon chilli paste
    • 1/2 teaspoon Worcestershire sauce

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a medium saucepan, bring the rice and water to the boil. Cover, reduce heat, and simmer 20 minutes.
    2. In a frying pan over medium heat, cook and stir the mince until evenly browned. Drain, and set aside.
    3. Heat the olive oil in the pan over medium heat. Stir in the red pepper, green pepper, parsley, garlic and ginger. Season with red chilli flakes, salt and pepper. Cook and stir until tender.
    4. Return the beef to the pan. Mix in the beef stock, soy sauce, chilli paste and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

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