Blogger at The Stone Soup and food scientist Jules Clancy has been in my orbit for a while. She shared some nifty recipes using five ingredients or less here a while back. Recently we shared our love of meat. From a sustainability POV, it uses up perfectly good off-cuts. From a budget POV, it’s cheap. From a convenience POV, it’s radical. Jules also adds that from a cooking POV, it’s “forgiving”. Which is to say, it’s hard to fork it up!
Here she shares six ways to max your mince experience, beyond the spag bol usual.
1. Stir fry it.
Mince is brilliant in stir fries because it cooks quickly and has lots of surface area to absorb the flavours of your sauce and other ingredients. It also saves you from having to thinly slice your meat.
Next time you’re planning to cook your favourite stir fry, use minced meat instead of your normal chicken breast or thighs.
Beef & Broccoli Stir Fry
Serves 2- 3
- 500g ground (minced) beef
- 2 cloves garlic, finely sliced
- 2 heads broccoli
- 4 tablespoons oyster sauce (soy or Tamari, if you’re sugar free)
- 1 bunch coriander, chopped
Preheat a large wok or frying pan on a very high heat. Add a few tablespoons neutral flavoured oil and stir fry the beef. While the beef is browning, finely slice the broccoli stems and chop the head into bight sized trees. Add garlic to the beef and continue to cook until well browned. Add broccoli and a few tablespoons water and cover the pan. Continue to cook on a high heat with the lid on, stirring every 2 minutes until the broccoli is bright green and tender but still a