500 g Chicken mince (Veal or Beef) very lean
4-6 Tbsp of water
3 Tbsp. Tamari sauce (Chang’s, Fountain, Ayam)
3 Tbsp. Fish sauce gluten free (Chang’s)
1 tsp. Ginger, grated
2 Garlic cloves, minced
½ cup fresh chopped coriander
3 cups Iceberg lettuce'(keep 3 small leaves shred the rest finely) OR 2 cups Cabbage
Mix tamari and fish sauce in a jug.
Stir fry the mince until half-browned.
Mix chicken mince with water until absorbed. (this will help soften the proteins in the meat and improve the finished. (texture)
Add ginger, garlic, coriander, tamari and fish sauce.
Continue simmering to reduce sauce. (Divide into 5 portions) freezes well.
Fill 3 small lettuce cups with shredded lettuce divide the single portion of meat over the lettuce.
Serves 5
1 teaspoon salt
¼ teaspoon chilli (optional)
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water
300grams flat iron steak or top round steak or chicken breast.
1 cup of celery sliced thinly
1 medium onion, thinly sliced
fresh lime juice
In a plastic bag, combine the chilli powder with the salt, cumin, onion powder, garlic powder, water.
Add the steak, seal bag and knead gently to coat. Refrigerate for 15 minutes.
Heat a large non-stick frying pan.
Empty the contents of the bag into the skillet and cook over medium heat, stirring occasionally, add vegies and cook until the vegetables are crisp-tender and the steak/chicken is cooked through, about 6 minutes.
Remove from the heat.
Serve immediately.
Makes 3 servings
100g lean steak (cut in strips)
1 small brown onion (chopped)
1 stick celery (thinly sliced)
1 cup green cabbage (shredded)
1 cup stock or water
Dash of gluten free soy
Onion powder
Garlic to taste
Black kibbled pepper to taste
Heat the pan and add onion and celery, then cool until it begins to become tender.
Add the beef strips to the pan and seal. Then, pour in the stock or water and soy. Simmer until the meat is cooked through.
To thicken the mixture slightly, sprinkle onion powder, then add cabbage and cook to your liking.
100g beef strips
Quarter inch ginger
1 inch lemon grass
Pinch of coriander leaf
1 bird’s eye chilli
4 table spoon lemon juice
3 table spoon tamari soya sauce
Half red onion
4 small or 2 medium Lebanese cucumber
Salt to taste
Marinade beef strip with tamari soy sauce and 2 table spoon lemon juice for half an hour.
Make a paste of ginger, coriander leaf, lemon grass and bird’s eye chilli in pastel and mortal.
Mix the rest of the lemon juice. (A little salt can be added)
Cut cucumber and red onion into long thin slices.
Stir fry the beef in a non stick pan without using any water (5 to 6 mins) until it gets dry.
Pour in a bowl and mix the paste.
Mix cucumber, onion and beef together.
If needed season it with a little salt and lime juice.
Makes one serving
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