Coriander Chili Beef Mince
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 1 hr
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch coriander stalk (chop finely)
- 400 g rib eye steak (or sirloin stake, mince it)
- 2 cloves garlic (chop finely)
- 1 chili (remove seeds and chop finely)
- 1.5 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 pinch pepper powder
- 1 tsp Shaoxing rice wine
Instructions
- 1
Wash the coriander and remove the leaves, chop stalk finely
- 2
Take the ribeye (or sirloin) and freeze it for 40 minutes to 1 hour. The meat will be a little bit hard but not frozen hard. Shred the steak first then chop really finely.
- 3
Marinade the steak mince with all the seasoning and leave it for half an hour.
- 4
Heat the wok with some oil until the oil is smoking and stir fry the steak mince for 10 seconds. Get rid of the oil and place the mince on to a plate.
- 5
Heat the wok with some oil. Turn to a low heat and stir fry the garlic and chili first and then add the coriander and stir fry for another 10 seconds. Add a little bit of salt to season it and turn the gas to strong heat and add beef mince to stir fry it together for 1 minute. It’s now ready to serve.