Ingredients (serves 2)

Preparation time: 20 minutes

• 1 red onion

• 2 cloves of garlic

• 2 carrots

• 3 spring onions

• 1 tbsp olive oil

• ½ tsp finely chopped ginger

• 200 g lean minced beef

• ½ tsp Natural Spices cumin seeds

• ½ tsp Natural Spices coriander

• ½ tsp Natural Spices chilli flakes

• ½ tsp Natural Spices turmeric

• ¼ tsp Natural Spices lemongrass

• ¼ tsp Natural Spices galangal

• Salt and pepper

For the sauce

• 75 ml water

• 1 tsp cornflour

• 1½ tbsp soy sauce

• 1½ tbsp sweet soy sauce (ketjap manis)

• 1 tsp dark brown sugar

• 1 tsp sesame oil

• 1 tbsp lime juice

• 2 baby romaine lettuces

Method

1. Finely chop the red onion and crush the garlic. Cut the carrots into thin matchsticks and slice the spring onions into rings.

2. Heat the oil in a frying pan. Add the onion, garlic and ginger and sauté for 2–3 minutes until the onion is soft and translucent. Add the minced beef together with all the spices and a little salt and pepper. Fry, breaking up the mince, until cooked through.

3. Make the sauce: mix the water and cornflour in a small bowl, then stir in the remaining sauce ingredients.

4. Add the carrot strips and the sauce to the mince.

5. Cook over a medium heat for about 5 minutes, until the sauce has thickened and the carrots are tender.

6. Remove from the heat and stir in half of the spring onions. Allow the mixture to cool slightly.

7. Separate the lettuce leaves, wash and shake dry. Place two leaves together and arrange them on a plate.

8. Spoon the minced beef mixture into the lettuce leaves. Sprinkle over the remaining spring onions and drizzle with a little extra lime juice. Garnish with fresh coriander and sesame seeds, if you like.

Tip:
Serve with extra soy sauce mixed with chilli flakes and coriander.