Savoury Mince

Here is a dish which everyone enjoys, makes quite a large batch, can be frozen and also made ahead.  Other benefits are that it's versatile so you can change the ingredients a little depending on the types of veggies you have and can be served by itself, on toast or over rice.

I've doubled the original recipe as I like to make a larger batch to stretch over two nights or to freeze one half.

Savoury Mince

1kg beef mince
2 teaspoons olive oil
1 onion, chopped
2 carrots, diced
1 wedge cabbage, chopped
1 cup frozen corn
1 cup frozen peas
2 tablespoons coconut aminos (alternatively you can use soy or tamari sauce)
4 tablespoons oyster sauce
1½ cups beef stock
3 teaspoons cornflour
2 x 100g packets pre-cooked crunchy noodles

Heat oil in a large frying pan and fry the mince half at a time.  Cook stirring until mince is brown.  Remove the first batch and set aside on a plate and then brown the second half.  Also remove and add to the plate once cooked.

Without wiping the pan, reheat and then fry the onion and carrots for about 2 minutes.  Add the cabbage and cook for a further minute whilst stirring. Add the corn and peas to the pan.

Return the mince and cook for 1 minute.  Push the mince mixture out to one side of the pan.  Pour the combined coconut aminos, oyster sauce, stock and cornflour into the empty space of the pan.

Continuously stir until it boils and slightly thickens and then stir everything together.  

Once thoroughly mixed add the noodles.

Serve over rice and enjoy. 

1 comment

  1. Thanks for the recipe, Kylie. I'm going to try this with ground turkey. :)


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