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San Choi Bao


  • 500g minced beef

  • 6 spring onions, finely chopped

  • 1tbsp grated ginger

  • 2tbsp tahini paste

  • 2tsp (Always Fresh) minced garlic

  • Pinch of smoked paprika

  • 150ml water

  • 1 iceberg lettuce, separated into cups (shred one leaf of lettuce)

  • ½ bunch of coriander

  • ½ bunch of mint

  • Extra Light Olive oil


  • 1.

    Heat a wok with a splash of oil, then toss in the minced beef and fry until all separated and starting to brown, then remove from the wok and set aside.

  • 2.

    Put the wok back on to heat, pour in a splash of oil then fry the spring onion, ginger, garlic and smoked paprika for 1 minute.

  • 3.

    Re-introduce the mince to the wok, stir in the tahini paste, pour in the water and cook on a high heat for 5-7 minutes, but keep stirring as it could burn.

  • 4.

    Fill the lettuce cups with shredded lettuce, fresh herbs and the cooked mince.


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