Chinese Beef and Cabbage



300 grams beef mince
200 grams wombok
80 grams sliced water chestnuts
1 green spring onions
1 cloves garlic
1 tbsp sesame seeds
1 cup Jasmine rice
0.5 lemon
0.5 red capsicum
2 tbsp soy sauce*
extra virgin olive oil*

*pantry item


1. Use ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
2. Heat oil in a large wok over a high heat until very hot. Add capsicum and wombok. Stir-fry for about 3 to 7 minutes, or until tender. Remove. Cover to keep warm.
3. Heat same oiled wok over a high heat until very hot. Pat beef dry and add in 300g batches, breaking up with a spatula or spoon. Cook, without stirring, for a minute then stir-fry for about 2 minutes, or until browned. Return all beef to wok with white onion bases and garlic. Stir-fry until fragrant. Add soy sauce, lemon juice and chestnuts. Stir-fry until hot.
4. Serve beef over rice with vegetables. Sprinkle with green onion tops and seeds. Add another dash of soy sauce and lemon juice to your taste.

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