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Stir-fried beef mince and veggies served in lettuce cups

Stir-fried beef mince and veggies served in lettuce cups



Prep Time


Cook Time



500 g lean beef mince

2 tsp oil

1 medium carrot, finely diced

2 cloves garlic, crushed

4 cm piece ginger, peeled, grated

425 g can baby corn, drained, cut into thin rounds

2 tbsp oyster sauce

0.75 cup beef stock or water

2 tsp cornflour

150 g bean sprouts, tails removed

a handful of coriander, roughly chopped

chilled iceberg lettuce leaves to serve


  • Place beef mince in a bowl and mix in a little oil. Heat the wok, ensure it is hot. Crumble in half of the mince. Stir-fry until mince is well browned. Remove first batch, reheat wok and cook remaining mince and then remove.
  • Reheat the wok, add the oil, heat oil and add the carrot, garlic and ginger. Stir-fry for 1 minute. Add the corn, stir-fry for 30 seconds.
  • Return the mince to the wok, toss for 1 minute. Push the mince mixture out to the side. Pour in the combined oyster sauce, stock and cornflour, stir as it comes to the boil.
  • Stir to mix the sauce with the mince mixture. Add the bean sprouts and coriander, toss to combine. Spoon mince into serving bowl.
  • Serve with chilled lettuce leaves.


  • Cook the mince in batches, at a maximum of about 250g at a time. Crumble the mince into the wok, add it from the outside of the wok to the centre where it will be hottest.
  • Cook the mince until any liquid (water and fat) has evaporated, the mince can now begin to brown. Keep a check on it, as it will begin to cook fairly quickly at this stage. Keep it moving so that it browns evenly but does not dry out.
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