Soy and Spice Beef and Mountain Bread Wraps
Photography Manja Wachsmuth.
I love these easy, help yourself-style dinners. This recipe also works well with pork mince.
Serves: 4
INGREDIENTS
500 grams beef mince
2 tablespoons vegetable oil
3 tablespoons kecap manis
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
pinch chilli flakes
3 cloves garlic, crushed
1 tablespoon lemon juice
1 red onion, thinly sliced
2 tablespoons water
spoonful roasted peanuts, chopped
sea salt and ground pepper
To serve
1 packet mountain bread (gluten-free, regular or another wrap)
1 small telegraph cucumber, cut into matchsticks
sliced tomatoes
extra roasted peanuts
crispy shallots
fresh mint and coriander
lime or lemon wedges
METHOD
Heat the oil in a large sauté pan and, when hot, add the beef and a good pinch of salt and pepper.
Cook over a high heat, breaking it up with a spoon so there are no lumps.
Add the kecap manis, spices and garlic, season and continue to cook over a high heat, stirring constantly until the beef is dark brown and glossy. Stir in the lemon juice and let it sizzle up.
Use a slotted spoon to remove the beef to a bowl and set aside. Don’t wash the pan.
Add the onion to the pan and cook until crisp tender, adding the water to deglaze. Return the beef to the pan and cook until hot, stirring in a spoonful of chopped peanuts.
To serve: Divide the beef, cucumber, tomatoes, peanuts, shallots and herbs between the flatbreads. Add a squeeze of lime or lemon then wrap and devour.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.