Serves 4
Beef mince
2 tablespoons neutral oil
400 grams beef mince
3 shallots, thinly sliced
1 tablespoon grated fresh ginger
3 cloves garlic, thinly sliced
½-1 teaspoon sichuan peppercorns, finely ground, depending on preferred heat
2 teaspoons cumin seeds
1 medium carrots, peeled and finely grated
2 tablespoons peanut butter
2 tablespoons light soy sauce
2 teaspoons caster sugar
2 teaspoons dark soy sauce
2 teaspoons shaoxing cooking wine
1-2 tablespoons chilli oil, depending on preferred heat
2 tablespoons sesame seeds, toasted
To Serve
16 lettuce cups, iceberg or cos
2 cups cooked medium grain rice
1 ripe avocado, cubed
½ telegraph cucumber, finely sliced into matchsticks
2 spring onions, finely sliced
Chilli oil, optional
Heat the oil in a large pan over a medium heat. Add the shallots and ginger and fry until softened, then add the beef mince and break apart with the end of a wooden spoon. Fry for 5 minutes, stirring regularly, then add the garlic and fry for another 2 minutes.
In a mortar and pestle or spice grinder, grind the peppercorns until well ground. Push the beef mince to the side of the pan and add the ground peppercorns and cumin seeds to the pan and fry for 2 minutes, then stir through the mince.
Add the carrot and fry for another few minutes to soften.
In a small bowl, mix together the peanut butter, soy sauces, caster sugar, cooking wine, and chilli oil.
Toast the sesame seeds for 3-4 minutes in a small frypan over a medium heat until golden. Add the seeds to the sauce and stir to combine. Take care when adding the seeds, they can sizzle and spit.
Pour the sauce over the mince and cook for a further 4-5 minutes.
Serve the mince in lettuce cups with cooked medium grain rice, avocado, cucumber and spring onion. If you like it spicy, spoon over a little chilli oil.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
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