There are a lot of ingredients in this dish but don't be alarmed - it is very simple, healthy and delicious. It would be lovely served in lettuce leaf cups, over noodles or rice, or even on its own. We ate it with cauliflower "rice" and a side of bok choy.
It freezes well so you can also pop it in a container and save it for later.
Ingredients 1 tbsp olive oil
500g beef mince
4 small-medium carrots
1 brown onion
2 garlic cloves
2cm fresh ginger
Juice of 1/2 lime
1/2 red chilli
2 spring onions
1 handful mint, plus 1 tbsp for garnish
1 handful coriander, plus 1 tbsp for garnish
2 tbsp tamari or soy sauce
Prepare the ingredients: finely chop the garlic and onion, and finely grate the ginger and carrot. Remove the seeds from the ginger and finely chop. The chilli I used was very spicy so I only used half, but you can use more (or less) if it tickles your fancy.
Place the beef mince in a bowl and stir through the lime juice.
Chop the spring onions, mint and coriander.
Heat the oil in a frying pan over medium heat. Add the garlic, ginger and onion.
When they start to soften, which should be after a few minutes, add the beef. Once the beef starts to brown add the carrots and chilli.
I accidentally put the beef in after the carrot this time, hence the lack of beef in the photo!
Once the beef is cooked through (or leave a bit longer if you want the carrot to be cooked through, although it's also nice if it stays a bit raw), remove from the heat. Stir through the spring onions, mint, coriander and tamari sauce. Garnish with extra mint and coriander.