Thai Beef Mince Stir-Fry with Roasted Cabbage & Ginger Sauce

• beef mince (lean)200 g
• cabbage250 g
• carrot120 g
• garlic cloves3 cloves
• fresh ginger10 g
• spring onion3 stalks
• fish sauce15 ml
• lime20 g
• extra virgin olive oil15 ml
• dried chilli flakes2 g
• ground turmeric2 g
• sweet potato200 g
• fresh coriander10 g
• coconut aminos20 ml
• mint leaves6 g
• salt2 g
• black pepper1 g

1. 1Preheat oven to 200°C. Cut cabbage into 4 wedges and slice carrot into thick batons. Toss with 7 ml olive oil, turmeric, salt and pepper, then roast for 22 minutes until edges are golden and cabbage is tender.
2. 2Dice sweet potato into small cubes, toss with a little olive oil and salt, and roast on the same tray for 20 minutes until cooked through.
3. 3Mince garlic and grate ginger. Heat remaining olive oil in a large pan over high heat, add garlic and ginger, and sauté for 1 minute until fragrant.
4. 4Add beef mince to the pan, breaking it apart, and cook for 5–6 minutes over high heat until well browned with some crispy bits.
5. 5Stir in fish sauce, coconut aminos, chilli flakes, and sliced spring onion. Toss for 1 minute then remove from heat.
6. 6Squeeze lime juice over the beef. Arrange roasted cabbage and sweet potato on a plate, spoon the beef stir-fry over the top, and scatter coriander and mint leaves to finish.

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