Go east with this beef and veg bowl

Enjoy this Japanese style beef and vegetable bowl which would also be delicious served in Little Gem lettuce leaf cups as a starter or snack. From Bord Bia, it serves 4 people and takes only 25 minutes to make.

Ingredients:

Beef mince:

400g lean beef mince

1 tablesp. rapeseed or olive oil

2 garlic cloves, peeled and chopped

3cm piece of ginger, peeled and grated

200g straight to wok noodles – Ramen Chinese stir-fry noodles if available

100g cabbage, finely sliced

2 medium carrots, peeled and grated

4 radishes, thinly sliced

Salt and freshly ground black pepper

Yakisoba:

2 teasp. sugar

2 teasp. soy sauce

1 tablesp. oyster sauce

1 tablesp. ketchup

4 tablesp. Worcestershire sauce

To serve:

4 scallions, sliced

50g cashew nuts, toasted and chopped

Pickled ginger, if available

Method:

To make the Yakisoba sauce: Combine all the ingredients in a small bowl and mix well.

To cook:

Heat the oil in a wok over a high heat. Add the garlic and ginger and stir-fry for a minute or two. Add the mince and stir-fry until browned. Depending on the size of your wok you may need to do this in two batches. The more caramelised the meat is the better the flavour.

Add the meat back into the wok then add the sauce mixture. Cook for 2-3 minutes until the sauce is heated and well mixed through the mince. Then add the noodles, cabbage, carrots and radishes. Stir to combine then remove from the heat.

To serve:

Serve topped with scallions, cashew nuts and some pickled ginger.