Beef sang choy bow – Carey Boucher Erasmus

Carey Boucher Erasmuss Beef Sang Choi BauCarey Boucher Erasmus’s Beef sang choy bow

Carey writes for Crush Magazine, an online digital magazine and this recipe of hers appeared in issue 26. Carey says, “A summery and light way to enjoy Chinese. I am positively addicted to these!”

1 T (15 ml) sunflower oil
1 small onion, finely chopped
1 t (5 ml) finely grated ginger
1 t (5 ml) crushed garlic
1 t (5 ml) finely chopped chilli
500 g extra lean beef mince
2 t (10 ml) sesame oil
3 T (45 ml) soya sauce
2 T (30 ml) sweet Indonesian soya sauce
3 T (45 ml) oyster sauce
2 t (10 ml) corn flour mixed with ¼ c (60 ml) water
4 spring onions, thinly sliced
1 punnet of bean sprouts
Handful of fresh coriander, chopped

To serve
4 Baby gem lettuce, separated and well rinsed
1 spring onions, thinly sliced
Thinly sliced chilli
Sesame seeds
Coriander leaves

Heat the oil in a large frying pan and sauté the onion until soft and translucent. Add the garlic, chilli and ginger and fry for another minute.

Add the mince and break up the lumps up while frying.

Add the sesame oil, soya sauces and oyster sauce and continue frying for another minute.

Add the corn flour paste and heat through until it thickens and becomes glossy.

Stir through the spring onions and sprouts, then remove from the heat and add the coriander.

Spoon mince into lettuce cups and garnish with spring onion, chilli, sesame seeds and coriander.

Eat immediately!

Michael’s wine recommendation – CLICK HERE

De Waal Signal RockCarey Boucher ErasmusCarey Boucher Erasmus

Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.

She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker.  I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.

When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.

After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.).  In my final year, I graduated with 8 distinctions and  achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”

Do follow her on her website –

August 30th, 2015|Categories: Recipes|Tags: , , |

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