Serves 1, 6sp, takes 20 minutes
175g extra lean beef mince (4sp)
½ crumbled beef stock cube
1 small red chilli, de-seeded and diced
1 ½ tsp diced fresh ginger
1 garlic clove, diced
1 tablespoon hoisin sauce (2sp)
a handful of fresh coriander leaves
4 or 5 small lettuce leaves (I used spinach and threw it in just before end to wilt a little)
1 carrot, peeled and cut into thin sticks
2 spring onions, sliced
4 fresh mint leaves shredded (optional)
Spray a non stick frying pan with the cooking spray and heat until hot. Add the beef and stir fry over a high heat for 5 minutes until browned and cooked through. Add the stock cube with 2 tablespoons of water, chilli, ginger and garlic and cook for another minute. Remove from the heat and stir in the hoisin sauce and half the coriander leaves.
Arrange the lettuce leaves and carrot sticks on a plate, top with the mince and garnish with the spring onions, mint and remaining coriander. Serve immediately.