Lime Ponzu Beef Pancakes
Ready in 40 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 8, 2017.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, October 8, 2017.
with salad, sprouts and mint
Ingredients
PANCAKES
- 3 eggs
- 40g chickpea turmeric flour
- ¼ teaspoon salt
- 1/3 cup water
- 2 teaspoons oil, for cooking
LIME PONZU SAUCE
- ½ sachet lime ponzu vinaigrette
- 2 tablespoons soy sauce
- 1 teaspoon runny honey
- 1 tablespoon rice vinegar
BEEF
- 1 teaspoon oil, for cooking (or use spray oil)
- ¾ red onion, finely diced
- 1 carrot, grated
- ½ teaspoon salt
- 500g lean ground beef
- 1 clove garlic, minced or finely chopped
- 1 tablespoon finely grated ginger
- 1 cup frozen, shelled edamame beans
SALAD
- 1 iceberg lettuce
- 1 Lebanese cucumber
- 1 capsicum, core and seeds removed and thinly sliced
- ¼ red onion, very thinly sliced
- ½ sachet lime ponzu vinaigrette
TO SERVE
- 100g mung bean sprouts
- 2-3 tablespoons chopped mint leaves
- ½ lemon, cut into wedges
Steps
-
Whisk eggs in a medium bowl. Add chickpea turmeric flour, salt and water and whisk together well. Set aside to rest while you prepare the rest of the meal.
-
In a small bowl, combine first measure of lime ponzu vinaigrette, soy sauce, honey and rice vinegar and set aside.
-
For the beef, heat oil in a large fry-pan on medium-high heat. Cook onion, carrot and salt for 2-3 minutes, stirring occasionally, until softened. Add beef, garlic and ginger and cook, breaking up beef as it cooks, for 6–7 minutes. Add lime ponzu sauce mix, along with edamame and cook a further 1-2 minutes, then turn off heat. Cover to keep warm.
-
While beef is cooking, thinly slice lettuce and cut cucumber in half lengthways and thinly slice. Place all in a large bowl with capsicum and red onion.
-
Heat ½ a teaspoon of oil at a time in a small, non-stick, fry-pan on medium-high heat. Whisk pancake mixture again. Measure out ¼ cup of mixture, pour into pan and swirl pan around so the mixture spreads out evenly. Cook for 1 minute, until pancake starts to set. Flip and cook for a further 15 seconds, until cooked through. Reduce heat if pancakes start to colour too quickly. Set aside on a plate. Repeat with remaining mixture until you have made 4 pancakes.
-
Toss salad with remaining lime ponzu vinaigrette.
-
place a pancake onto each plate. Top with lime ponzu beef, salad, mung bean sprouts and mint. Squeeze over a lemon wedge just before eating.
Nutritional Information
Energy |
1726 kj 413 kcal |
---|---|
Protein | 43.8g |
Carbohydrate | 18.5g |
Fat | 16.9g |