- 500g Greenlea Beef mince
- 2 teaspoons oil
- 1 small onion, chopped
- 1 medium carrot, diced
- 1 small wedge cabbage, chopped
- ½ cup corn kernels
- ½ cup frozen peas
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- ¾ cup water or beef stock
- 2 teaspoons cornflour
- 100g pkt pre-cooked crunchy noodles (optional)
Steamed rice to serve
Place beef mince in a bowl and mix in 1 teaspoon oil. Heat a large frypan or a wok until hot. Crumble in half the mince and cook, stirring often, until the mince begins to brown. Remove the first batch, reheat the frypan and cook the remaining mince, and then remove.
Reheat the frypan, add the rest of the oil, add the onion and carrot. Cook, stirring once or twice, for 1 minute. Add the cabbage and cook for a further minute.
Add the corn and peas to the frypan. Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Pour in the combined soy sauce, oyster sauce, water and cornflour and stir as it comes to the boil. Stir to mix the sauce with the mince mixture. Add the noodles if using, stir to combine. Spoon the mince into a serving bowl. Serve with steamed rice.
- Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freeze uncooked rissoles in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel brush or spray them with a little oil and cook as directed.
- Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
- Mince can be frozen for 2-3 months. Lay it out flat to freeze, it will then defrost evenly and quickly.
- Thaw frozen mince in the fridge, or in the microwave. If thawing in the fridge, place on the lowest shelf in the fridge, below and or away from any ready-to-eat food. If you thaw mince in the microwave it must be cooked right away.