Lime Ponzu Beef Pancakes

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.
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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

  1. 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.
  2. In a small bowl, combine first measure of lime ponzu vinaigrette, soy sauce, honey and rice vinegar and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Toss salad with remaining lime ponzu vinaigrette.
  7. 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