Snakebean and mince stirfry, cucumber salad, oyster sauce broccoli and roti

Ingredients

• 250 g Lean beef mince
• 3 T Lee Kum Kee Premium Soy Sauce
• 1 T fresh ginger grated
• 3 cloves garlic grated
• 1/2 t chilli flakes
• 1 bunch Chinese Broccoli
• 2 cucumbers
• 1 T neutral cooking oil
• 1 t sesame oil
• 1 t white sugar
• 1/2 t white miso paste
• Rotis from the freezer section
• 1 bunch snake beans
• 1 T white wine vinegar

Method

1. First we make the snake bean stirfry. To do this, add your neutral oil into a hot wok, then add your grated ginger, grated garlic and the chilli flakes into the pan. Sauté until fragrant.
2. Turn the heat up and then add the beef mince, it should hiss as you add it. Leave for 2 minutes before flipping.
3. Cut the snake beans into 2 inch segments and add them to the pan.
4. Add 1 T Lee Kum Kee Premium Soy Sauce and 1/2 cup water to the pan cook until the beans look ready.
5. Then we make the cucumber salad. Smash your cucumber with the palm of your hand, or a wide flat knife. Then cut it diagonally into sections. Place it into some cold water with salt. Put to the side while you make the dressing.
6. Mix the cucumber salad dressing ingredients in the bottom of a new bowl. This includes white wine vinegar, miso, sesame oil, sugar, 1T Lee Kum Kee Premium Soy Sauce.
7. Drain the cucumbers, and mix them through the salad dressing.
8. Make your Chinese broccoli. To do this, cut the leaf sections into 2 inch strips and rinse them well (I do this in a bowl in the sink with the water running. Then place them in boiling, salted water to cook. I like them with a little crispness left, so test as you are cooking for your desired texture. It should take around 4-5 minutes.
9. Prepare a bowl of iced water and once the Chinese broccoli is ready, blanch it in the iced water. This keeps the leaves green and stops the cooking.
10. Drain the water out of the bowl, holding the Chinese broccoli there, and top with 1T Lee Kum Kee Premium Soy Sauce, 2 T oyster sauce, 1/2 t sesame oil and toss to coat.
11. In a hot pan, prepare roti to instructions. The ones I had took 1 1/2 minutes on each side. Once they are lightly golden on both sides, take them out of the pan, use a teatowel to protect your hands and scrunch them together to get that beautiful texture.
12. Plate your meal up. Add some of the mince and bean stirfry, cucumber salad, Chinese broccoli and a roti. Enjoy!

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML