ingredients

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• ✓500g Australian beef mince
• ✓1 zucchini, finely grated
• ✓4 button mushrooms, finely diced
• ✓1 small red capsicum, sliced into strips
• ✓100g string beans, tops and tails cut and halved
• ✓2 garlic cloves, crushed
• ✓1 Tbsp. grated ginger
• ✓10 fresh Thai basil leaves
• ✓1 brown onion, finely diced
• ✓1 long red chilli, deseeded & finely chopped
• ✓2 Tbsp. sesame oil
• ✓¼ teaspoon fennel seeds
• ✓½ teaspoon cracked pepper
• ✓½ teaspoon salt
• ✓2 tablespoons soy sauce
• ✓1 teaspoon oyster sauce
• ✓¼ teaspoon cayenne pepper
• ✓Cooked rice, to serve

method

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1. 1

   Heat 2 tablespoons of sesame oil in a hot wok.

2. 2

   Once hot, add onion, chilli, ginger, garlic and cook for 2-3 minutes or until onion becomes translucent.

3. 3

   Add mushroom and zucchini to the wok and leave to cook for 3-4 minutes. Continue stirring to ensure it doesn’t burn.

4. 4

   Add the beef mince and use a spatula break down into smaller pieces. Make sure you’re continually stirring and breaking the beef apart.

5. 5

   Add fennel seeds, cayenne pepper, cracked pepper and salt to the mixture and continue to stir through.

6. 6

   When the meat is almost cooked through (around 6-8 minutes later), add the beans, capsicum and Thai basil to the mixture and continue to stir for 3 minutes, until the mince is cooked through with no pink in the centre.

7. 7

   Add soy sauce and oyster sauce to the mixture and stir through.

8. 8

   Serve on a bed of rice.