1 x 380g pack Inisvale Organic Steak Mince
200g dried fine rice noodles
1 tbsp sunflower oil
1 tsp minced garlic
1 tsp minced ginger (or use a jar of ginger and garlic paste)
2 medium carrots, peeled and sliced into batons
2 handfuls of brussels sprouts, trimmed, peeled and quartered
1 cupful of frozen sweetcorn
1 head of lettuce separated into leaves and washed
- Heat a large, heavy-bottomed frying pan or wok over a high heat (do not add oil). Once the pan is smoking, add the steak mince and flatten it down on the pan. Don’t stir it too much; the key here is to let the mince stick in chunks and not turn into fine gritty pieces. Once the mince starts to turn a dark brown colour, turn it over in the pan. Toss the mince around until it is dark brown all over, then remove from the frying pan and leave to drain on a piece of kitchen paper.
- Boil a kettle of water and put the rice noodles into a large, heatproof bowl. Pour the hot water over the noodles and set aside to soften.
- Return the pan or wok to the heat and add the oil. Once it starts to heat through, spoon the minced garlic and ginger into the oil (be careful, as it will spit in the hot oit), then add the carrots an sprouts. Cook, tossing regularly, for about three minutes.
- Using a tongs, lift the soaked noodles from the hot water. Don’t worry about straining them as you’ll use the excess water for the rest of the cooking process in the frying pan. Add the noodles to the frying pan, then stir in the sweetcorn. Cook for a further five minutes and season to taste.
- Spoon the filling into the inside of the lettuce leaves to serve. Serve with your favourite toppings, like chopped coriander, chilli or peanuts.
Top tip: baby gem is an ideal lettuce for this dish, but you could use any firm leaf lettuce such as iceberg, romaine or even radicchio or endives for a nice bitter bite.