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- Prep time:
- 10 mins, plus 20 mins soaking
- Cook time:
- 5 mins
- Serves:
- 2
Ching-He Huang wraps lettuce wrappers around tender stir-fried beef - a great choice for a tasteful first course
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Ingredients
- 6 shiitake mushrooms, dried
- 1 tbsp groundnut oil
- 2 cloves Garlic, chopped
- 2 cm Ginger, finely grated
- 200g Beef fillet, minced
- 1 tbsp light Soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice wine
- 2 baby gem Lettuce, leaves separated
- 1 tbsp coriander leaves, chopped
Method
1. Soak the dried Chinese mushrooms in hot water for 20 minutes before draining from the soaking water and finely chopping.
2. Heat the oil in a wok over a high heat and toss in the garlic, ginger, mushrooms and beef. Stir fry for 1 minute and then add the rice wine, soy sauce and oyster sauce. Continue frying for another 4-5 minutes, stirring all the time.
3. Place a tablespoon of the meat mixture on each cupped lettuce leaf, sprinkle with coriander and serve straight away.
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