Beef · Dinner · Easy · Lunch · Quick ·

Beef san choy bow

Name: Beef san choy bow
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Chinese
Ingredients: 1kg (2.2 lbs) beef mince; 10 dried shiitake mushrooms, soaked in warm water; 200g (7 oz) water chestnuts, diced; 4 garlic cloves, crushed; 4 spring onions, sliced thin, whites and greens separated; 2 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp oyster sauce; 2 tbsp coarse ground black pepper; 1 tbsp cornflour; baby gem or iceberg lettuce, for serving; peanut oil for cooking; salt and white pepper, to taste

This is a great recipe when you want to make a quick lunch or dinner. My beef san choy bow recipe only takes 15 minutes to make and it's so tasty!

Rated 4.1 stars by 32 users, click here to rate this recipe.

Servings

Prep time

5 minutes

Cook time

10 minutes

This is a great recipe when you want to make a quick lunch or dinner. My beef san choy bow recipe only takes 15 minutes to make and it's so tasty!

Ingredients

1kg (2.2 lbs) beef mince
10 dried shiitake mushrooms, soaked in warm water
200g (7 oz) water chestnuts, diced
4 garlic cloves, crushed
4 spring onions, sliced thin, whites and greens separated
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp coarse ground black pepper
1 tbsp cornflour
baby gem or iceberg lettuce, for serving
peanut oil for cooking
salt and white pepper, to taste

View cart (0) Checkout

Directions

Begin by soaking the shiitake mushrooms in warm water for 20 minutes. After soaking, remove them from the water, dice them, and reserve the liquid they were soaking in.
Before starting to cook, gather all your ingredients and ensure everything is prepared and ready to go.
Heat a wok over high heat and add some peanut oil. Once the oil is hot, add the beef mince. Flatten it out, but try not to move it for 2-3 minutes. Add the garlic, white parts of the spring onions, a pinch of salt, and white pepper on top of the beef.
After 1-2 minutes, start to toss the mixture, then add the mushrooms and water chestnuts.
Stir in all the black pepper, soy sauces, oyster sauce, and about 30ml (2 tbsp) of the reserved mushroom stock. Mix well. Then, dissolve the cornflour in 1 tablespoon of water and stir it into the mixture. Cook until everything is well combined and the sauce thickens slightly.
Serve the mixture next to large leaves of baby gem or iceberg lettuce. Garnish with the green parts of the spring onions on the beef. Enjoy!