Eva & Debra’s beef sang choy bao

This quick and easy recipe delivers saucy beef goodness all wrapped up in a crisp cold lettuce leaf.

Serves 8


1 eggplant
10 coriander roots,
2 garlic cloves
3 small red chillies
2 tbsp (50g) Shiro miso paste
5g bonito flakes
Juice of ½ lime
2 tbsp fish sauce

1kg of Harvey Beef scotch fillet, sliced into thin or small chunks
4 garlic cloves
3 ½ tbsp. of Knorr Liquid Seasoning
150ml shaoxing wine
2 ½ tsp of baking soda

Bunch of garlic chives, chopped into short lengths
150g unsalted roasted peanuts
100ml maple syrup
100g Lao Gan Ma chilli oil

For Serving

Baby cos lettuce leaves
Coriander, Vietnamese mint (laksa leaves) and baby shiso


Blend marinade ingredients (except beef) and marinate meat for two hours or overnight.

Fry beef in hot oil

Add chives and peanuts, frying for one minute

Add maple syrup and reduce liquid by half

Add chilli oil and cook for a few more minutes

Serve with cos lettuce and herbs