Beef Mince Recipes - Taming Twins

Slow Cooker Bolognese {No Browning Recipe!}

Sarah Rossi — Wed, 09 Feb 2022 10:30:37 +0000

This Slow Cooker Bolognese recipe is so easy, with NO BROWNING browning necessary! Just leave it to cook all day and come home to a thick, rich beef ragu. Perfect to top spaghetti or use in lasagne.

Is there a more classic midweek dinner than Spag Bol?!

I’ve taken this family favourite dish and reinvented it to be cooked while you’re busy all day, totally hands off – no faffing. Meet my Slow Cooker Bolognese.

Yes, I mean it when I say we don’t have to fry off the mince to brown it beforehand, which means this is a true throw-it-all-in slow cooker recipe – AKA a trusty ‘dump bag’ dinner.

I love sharing my newly discovered slow cooker hacks with you, and this is the ULTIMATE time-saving method of making this much-loved dish.

I have made sure it’s packed with rich flavour and the long, slow cooking just enhances the depth of deliciousness. Did I mention how easy it is too?!

I hope you love it as much as we do.

Why you’ll love this Slow Cooker Bolognese recipe

Soft and tender beef

Rich and delicious sauce

Perfect for batch cooking and freezing

How we came up with this recipe

It can sometimes be tricky to get the flavours right with slow cooker recipes, especially if we’re not browning the meat we’re using beforehand. And that’s even truer with beef.

And so I knew if we were going to get spaghetti bolognese made in a slow cooker, it would have to be perfectly fine-tuned. The adapted version would also have to be worth cooking it differently for.

I am DELIGHTED to say that, after lots of testing, this bolognese recipe ticks all of the boxes…

It’s rich in flavour thanks to a few extra ingredients that you might normally leave out (red wine, Worcestershire sauce, extra quantities of herbs and tomatoes, for example).

It’s also SO easy. Yes we really do just add all of the ingredients to the slow cooker, switch on and go. We don’t need to brown the mince at all. Which means preparing dinner takes just a few minutes, and the outcome is a rich, thick sauce that will go down with the whole family.

It has a lovely consistency that is very ragu-like. If you give the mince a quick chop up before you add it into the pan, it won’t go into clumps at all.

You can then serve with spaghetti (make this separately as you’re about to eat), or it can even be used as a base for a lasagne or on top of a jacket potato.

More slow cooker beef mince recipes

Slow Cooker Chilli Con Carne

Homemade Doner Kebab

Slow Cooker Beef Enchiladas

Ingredients

Beef mince – I like to use a 5% beef fat mince as it avoids excess fattiness in the sauce (as none will be cooking off). Any beef mince will work fine though
Tinned tomatoes
Onion, celery and carrots – I use frozen Soffrito mix (onions, celery and carrots chopped into small cubes). Or you can prepare from scratch (see notes)
Garlic – Fresh or jarred/frozen is OK
Tomato pureé
Red wine
Beef stock cubes
Dried oregano
Bay leaves – Fresh or dried is fine (remove before serving)
Salt and freshly ground black pepper
Worcestershire sauce
Fresh basil

How to make Spaghetti Bolognese in a slow cooker

Put all of the slow cook ingredients into the slow cooker. Cook on HIGH for 6 hours or LOW for 8 hours.
Add the Worcestershire sauce and fresh basil before serving.

Hint: If you want to serve this with spaghetti, boil the spaghetti for 2-3 minutes less than the usual cooking time. Drain and add to the bolognese sauce, with a splash or two of reserved cooking water. Stir well and allow the pasta to absorb the sauce a little and soften.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer Yes, you can freeze any leftovers. Defrost and reheat thoroughly when you want to enjoy them.

Alternatively, you can freeze all of the ingredients together in a bag raw as a ‘dump’ meal and then cook.

Top tips

Prep the night before

You can save yourself even more time in the morning for this recipe and prepare the ingredients for your slow cooker THE EVENING BEFORE!

Simply throw everything for the initial cook into the slow cooker, pop the lid on, then store it in the fridge overnight. In the morning, put it into the slow cooker and don’t forget to switch ‘on’.

Hack: Frozen mixed vegetables base

You can replace the individual carrots, celery and onion ingredients for a frozen bag of ‘soffritto’, which comes already pre-chopped and all together in one bag. (I love this cheat for lots of recipes!) It might be called ‘vegetable base mix’ or something similar in some supermarkets.

FAQs

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Bolognese {No Browning Recipe!}

This Slow Cooker Bolognese recipe is so easy – no browning needed. Just leave it to cook all day and come home to a thick, rich beef ragu. Perfect to top spaghetti or use in lasagne.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 8

Total Time 8 15

Servings People

Calories 321kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

500 g Beef mince
800 g Tinned tomatoes (usually made up of 400g tins)
3 Sticks Celery Chopped finely
3 Carrots Peeled and chopped finely
1 Onion Peeled and chopped finely
6 Cloves of garlic Peeled and crushed
75 g Tomato pureé
125 ml Red wine
2 Beef stock cubes undiluted, crumbled
2 tsp Dried oregano
3 Bay leaves
Salt and freshly ground black pepper

To Serve:

1 tbsp Worcestershire sauce or Henderson's Relish
15 g Fresh basil Finely chopped

Metric – Imperial

Instructions

Put all of the slow cook ingredients into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
Add the Worcestershire sauce and fresh basil.

Optional:

If you want to serve with spaghetti, boil the spaghetti for 2-3 minutes less than the usual cooking time. Drain and add to the bolognese sauce, with a splash or two of reserved cooking water. Stir well and allow the pasta to absorb the sauce a little and soften.

Notes

Mince: Chopping your mince finely before adding to the slow cooker will avoid any big meat lumps. If you’re in the USA you can use ground beef or hamburger meat as the equivalent

Bay leaves: Fresh or dried is fine, remove before serving

Vegetables: I buy a ‘soffritto’ mix if available to save having to chop the celery, carrots and onions. A 400g/14oz or 500g/18oz bag is fine. It might be called ‘vegetable base mix’ or something similar in some supermarkets

Nutritional information: The nutritional information does not include any spaghetti or other dishes to serve

Nutrition

The post Slow Cooker Bolognese {No Browning Recipe!} appeared first on Taming Twins.

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Sarah Rossi — Fri, 30 Sep 2022 09:30:00 +0000

Making a Homemade Doner Kebab is really throwing it back here for those of you who might have LIVED by the king of late-night takeaways. And even if you didn’t, you’re going to love this one for a cheeky weekend fakeaway that manages to be simple, low cost and healthy.

After a lot of testing and tasting, it turns out that yes, a Homemade Doner Kebab can be easy AND healthy, made in a slow cooker!

Whether you’re serving this for a crowd to pile in their own fillings or a family Friday takeaway, I hope you love it as much as we do.

Why you’ll love this Doner Kebab recipe

Feels like a big treat

Low cost and full of flavour

Ideal for serving to guests

Sarah’s notes

The doner kebab originated in Turkey centuries ago, and it’s thought it arrived in London in its current form (meat and veg inside bread) around the 1960s.

I love this Guardian report which talks about the origins of the humble doner, and how it’s so much more than just a post-pub indulgence.

This is my simple, homemade version with inspiration taken from the one we know and hold dear. I’ve kept it as family friendly as possible with budget, nutrition and convenience in mind.

You can also make this in the oven and details are in the FAQs below.

Homemade Doner Kebab Ingredients

Lean mince – You can use beef or lamb here. Whichever is your preference. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince
Onion powder – Or onion granules
Garlic granules – Or garlic powder
Ground cumin
Paprika
Dried oregano
Garlic – We cleverly roast off a whole bulb here to make the classic garlic sauce but even better!

For the sauce: (Or use my Tzatziki recipe here)
Mayo – Use whichever type you prefer
Greek yoghurt – You can use natural yoghurt here but the sauce will be slightly more runny (which is fine)
Mint sauce – The vinegary type, not mint jelly

How to make a Homemade Doner Kebab (SLOW COOKER METHOD)

1. Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.

2. Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape.

3. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure. Prick the foil. Place it in the bottom of the slow cooker.

4. Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil. Place alongside the meat parcel in the slow cooker.

5. Cook as per the recipe. When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices from the bottom of the slow cooker to serve (this is important as it will be quite dry without this).

6. Make the garlic sauce by squeezing the cooked very soft garlic from its skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the other sauce ingredients and mix well.

Substitutions

Mince – I used beef but you could use lamb if you prefer. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in a hot pan with a little oil before serving.

In the freezer This freezes fairly well, Just wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

The meat slices do tend to break up a little when reheated but if this doesn’t bother you, go for it.

Top Tips

Meat temperature

It’s really hard to tell if the meat is cooked through as you won’t be looking at the inside(!), so for this recipe I would recommend checking the internal temperature with a meat thermometer.

I find this one to be a good option. There are cheaper ones out there but this one tends to be really reliable. It should be 70℃ (160F) for 2 minutes.

How to slice the meat

It’s important to allow the block of meat to cool for about 15 minutes before slicing it or it will fall apart when it’s cut (although it doesn’t matter so much if you’re hungry and don’t mind it crumbling!)

You can reheat the slices of meat afterwards if you want it to be super hot. To do this, put the cooking liquid from the bottom of the slow cooker in a frying pan for 5 minutes or until it’s fully reheated.

More slow cooker beef recipes…

Slow Cooker

Slow Cooker Beef Brisket {with Barbecue Sauce}

Beef

Beef Goulash

Slow Cooker Beef

Slow Cooker Beef Stew {with Rich Gravy}

Slow Cooker Beef

Chinese Style Beef and Broccoli {Slow Cooker Fakeaways}

FAQs

What goes into a Doner Kebab?

As well as the meat, we serve it into pittas or flatbread with shredded cabbage, tomatoes, cucumber slices, and chilli peppers (if you dare!) with a drizzle of yoghurt-mayo-mint sauce and chilli sauce.

Is this a Healthy doner kebab recipe?

Yes, it’s made with lean mince and everything else is low fat too. Doner kebabs are known for being calorific but this is when we’re talking about deep fried fast food versions.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Homemade Doner Kebab {Slow Cooker Recipe}

A Homemade Doner Kebab is a great fakeaway treat for the whole family, and this slow cooker recipe is convenient and simple.

Course Main Course

Cuisine Family Food

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 644kcal

Author Sarah Rossi

Ingredients

750 g Lean mince
3 tsp Onion granules
3 tsp Garlic granules
3 tsp Ground cumin
3 tsp Paprika
2 tsp Dried oregano
1 tsp Sea alt
1/2 tsp Freshly ground black pepper
1 Bulb of garlic

For the sauce:

75 g Mayo
100 g Greek yoghurt
2 tsp Mint sauce

Metric – Imperial

Instructions

Mix the slow cook ingredients (apart from the garlic bulb) together in a bowl with clean hands. You need to knead it with your hands until everything is fully combined and the meat is smooth.
Put the meat mixture onto a sheet of tin foil and shape it with your hands into a brick/log type shape. Roll it up very tightly, twisting the ends of the tin foil like a sweetie wrapper to secure.
Take the unpeeled garlic bulb (yes a whole bulb!) and wrap up in tin foil.

To cook in the Slow Cooker:

Put the wrapped meat and wrapped garlic in the bottom of the slow cooker. Prick the wrapped meat with a sharp knife a few times.
Cook for 3-4 hours on HIGH or 5-6 on LOW or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To cook in the Air Fryer:

Put the wrapped meat and wrapped garlic in the air fryer. Prick the wrapped meat with a sharp knife a few times.
Cook for 30 minutes at 170℃/325F.
Remove the garlic bulb from the air fryer and set aside to cool. Open up the foil top of the kebab meat to allow the top to brown. (Do this carefully so that the cooking juices don't run out of the bottom of the foil.)
Cook the meat for a further 15 minutes at 170℃/325F or until cooked through when you test the internal temperature with a meat thermometer (see notes).

To Serve:

Let the meat sit to cool for 15-30 minutes (save the juices at the bottom of the slow cooker or foil if cooked in the air fryer).
When the meat has cooled slightly, unwrap it and use a very sharp knife to slice very thin strips. Drizzle over the meat juices (this is important as it will be quite dry without this).
Make the garlic sauce by squeeze the cooked, very soft garlic from its skin. Just hold the bulb and squeeze from the bottom and it will squish straight out. Add the mayo, yoghurt and mint sauce, mix well. Add a splash of water if you'd like it to be more runny.
Serve the meat as it is with the usual kebab accompaniments and the garlic sauce, OR reheat the meat, with the cooking liquid in a frying pan for a few minutes until hot through (see notes).

Notes

Meat thermometer: I recommend this one as it’s reliable and accurate. The internal meat temperature should read 70℃ (160F) for 2 minutes

Reheating the meat after it’s cooled and sliced: It’s important to allow the meat loaf to cool for a while before slicing it, or it will all crumble and you won’t get those doner kebab strips. If you like your food hot, you can reheat the meat once it’s in strips. Do this by saving the cooking juice from the slow cooker and heating it up in a frying pan for a few minutes with the meat

Nutrition

The post Doner Kebab RECIPE {Slow cooker & Air Fryer} appeared first on Taming Twins.

Cottage Pie {Easy Recipe}

Sarah Rossi — Thu, 21 Nov 2024 10:30:00 +0000

A hearty comfort food dinner, you can’t beat a traditional British Cottage Pie. This simple recipe is perfect for prepping in advance, batch cooking or for diving into leftovers the following day.

What is Cottage Pie?

If you’re outside of the UK, Cottage Pie is a meat and potato meal that’s baked all in one oven dish, with a rich, vegetable and ground beef sauce on the bottom and mashed potato on top, baked for a hearty, hot, bubbling finish.

There’s a reason this one has been around for centuries.

Created out of frugal necessity and creativity, it still remains on many family meal plans today, thanks to its convenience and sheer deliciousness.

Why you’ll love this Easy Cottage Pie recipe

Batch cook and freezer friendly

British classic comfort food

Easy, delicious and economical

Sarah’s notes

While not strictly traditional, I like to add a sprinkling of grated cheese on top of the mash in this recipe, because it’s SO good.

This recipe is easily adaptable, add other vegetables if you fancy or use meat-free mince.

Make a double batch if you can – one for the freezer, one for another day!

Homemade Cottage Pie Ingredients Notes

Olive oil – Or sunflower or vegetable oil if you prefer
Large onion – Fresh or pre-chopped frozen is fine
Carrots – Chopped finely
Celery – This adds a savoury depth of flavour
Beef mince – I like 5% or 10% but use whichever one you usually buy to your own taste or budget
Plain flour – Substitute for cornflour to make gluten-free
Herbs – Dried thyme and sage (or use fresh if you prefer)
Beef stock – From a cube is fine
Tomato puree – Buy good quality if you can
Worcestershire sauce – Or Henderson’s Relish
Salt and pepper – Use plenty in this dish
White potatoes – Go for something floury and fluffy in texture like King Edward or Maris Piper. My preference would be Desiree though
Butter – I like salted

How to make Cottage Pie

1. Fry the mince until browned over a medium heat.

2. Add chopped vegetables and cook (according to the recipe below) then add flour.

3. Pour in beef stock, tomato puree, Worcestershire sauce and seasoning. Simmer. Meanwhile, cook the potatoes according to the recipe below.

4. Mash your potatoes. Add the meat mixture to an ovenproof dish, followed by the creamy mashed potatoes. Bake.

Hint: Cooking time for the mince – this will vary depending on the type of pan you are using. I say 30 minutes, by which time the sauce/gravy should be thick, deep brown and very tasty. If it’s not, cook for a further 10 minutes at this point.

Substitutions

Gluten free – You can make this into a gluten free Cottage Pie by substituting flour for cornflour. Always check other ingredients too, especially the stock cubes.

Leftovers or Make Ahead

A traditional Cottage Pie is the perfect make-ahead dinner.

In the fridge Cook up to point 11 in the recipe below and you can keep this recipe in the fridge for 2 days. Then bake as normal.

How to freeze this Cottage Pie Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze for up to one month. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving.

Technically, it can also be cooked from frozen – cook at 160℃/fan 140℃/Gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much.

Top tips

Baking dishes

If you don’t want a pie dish out of action in the freezer, or you’re cooking a few batches, you can use foil trays with lids, like these ones from Amazon.

HACK: Frozen mixed vegetable base

It might be called ‘vegetable base mix’ or something similar in some supermarkets.

Swap for lamb mince

You can make this recipe with lamb mince instead, which would make it a Shepherd’s Pie!

More make-ahead pie recipes…

Fish

Easy Fish Pie {with Crunchy Cheese Topping}

Comfort Food

Easy Chicken Pie {with Bacon & Puff Pastry}

Comfort Food

Cowboy Pie {Mash-Topped Sausage & Beans}

Comfort Food

Cheesy Vegetarian Pie {with Puff Pastry}

FAQs

Can I add in any vegetables to use up from my fridge?

You can use anything you like, but any veggies that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn.

Can I make this into a Vegetarian Cottage Pie?

These quantities have been created using beef mince in mind, but here is a great Vegetarian Cottage Pie recipe to follow instead!

What should I serve with Cottage Pie?

You can serve it up with a side of vegetables or have it on its own. It does come with its own gravy/sauce, but I like it with a bit of extra gravy.

I like onion gravy, steamed cabbage or braised red cabbage. Or something simple like carrots or broccoli.

What’s the difference between Cottage Pie and Shepherd’s Pie?

They are very similar, but Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.

How do you stop the mashed potato sinking into the pies?

The best way is to make sure you don’t have too much gravy/sauce by reducing it down plenty, and to allow the meat mixture to cool slightly before adding your mash on top. This isn’t totally vital but it’s good to do if you have time.

What type of dish do i use?

I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Cottage Pie {Easy Recipe}

This classic Cottage Pie recipe is comforting and indulgent in a way that only British understated and humble dishes can be. Full of richness, goodness, and mightily satisfying, it’s always a big hit with family members big and small.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 1 10

Servings

Calories 502kcal

Author Sarah Rossi

Ingredients

For the filling:

1 tbsp Olive oil
500 g Beef mince 5% fat
1 Onion Chopped
2 Carrots Finely chopped
2 Celery sticks Finely chopped
1 tbsp Plain flour
1 tsp Dried thyme Or fresh
1 tsp Dried sage Or fresh
500 ml Beef stock made from a cube is fine
2 tbsp Tomato puree
2 tbsp Worcester sauce or Henderson's Relish
Sea salt and freshly ground black pepper To taste

For the topping:

1 kg White potatoes
2 tbsp Salted butter
Sea salt and freshly ground black pepper

Metric – Imperial

Instructions

Preheat your oven to 180℃/350F, 200℃/425F or Gas mark 6.
Heat your olive oil in a large, heavy bottomed pan. Add in the mince and fry for 5 minutes on a high heat until browned all over.
Add in the chopped vegetables and fry for a further 10 minutes until softened.
Add flour and dried herbs, stir well to coat everything, cook for a further 2-3 minutes.
Pour in beef stock, tomato puree and Worcester sauce.
Season with salt and pepper. This is personal preference but I like to add lots of both in this recipe.
Cover and simmer for 30 mins. (See notes below)
Meanwhile peel and chop your potatoes, place in cold water, and bring to the boil for 15-20 minutes, depending on the type of potato.
When the potatoes are ready, drain and mash together with the butter and plenty of salt and pepper.
Put all of your meat into a large ovenproof dish. Spread your mashed potato over the top, ruffle with a fork to give those delicious crunchy bits. (You can also sprinkle some grated cheese on top if you wish).
(At this point you can leave to cool and then freeze your pie for up to one month to get ahead with your cooking).
Bake in the oven for 25-30 minutes until the mash is browning and the mince is bubbling at the sides.
Check that it is hot inside. It may take a few minutes longer if you cooked it straight from the fridge.

Notes

Mince: If you’re in the USA you can use ground beef or hamburger meat

Cooking time for the mince: This will vary depending on the type of pan you are using. I’d say 30 minutes. By this time the sauce/gravy should be thick and deep brown and very tasty. If it’s not, cook for a further 10 minutes at this point

Flour: You can use all-purpose flour as the equivalent to plain flour if you’re in the US

Gluten-free: Use cornflour rather than plain or any other gluten-free flour

Swaps: If you have veggies you need to use up, if you’d like to add a dash of wine, if you feel like adding flavouring to your mash etc… go for it. Any vegetables that will stay intact (like root veg) while it’s cooking is ideal. Peas work well, as does swede, leeks or sweetcorn

Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 4 people and roll the pastry accordingly. You could also make individual pies if you preferred.

To make ahead: Cook up to point 11 in the recipe and you can keep it in the fridge for 2 days. Then bake as normal

To make ahead and freeze: Once your pie is assembled (point 11 in the recipe below) you can chill and then freeze. When you are ready to use the pie, defrost in the fridge overnight, then bake as normal from point 12 in the recipe. It may take a little longer than normal to bake, as always, check it is piping hot inside before serving

To cook from frozen: Cook at 160℃/325F, fan 140℃/275F or Gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. I have to say I prefer to defrost overnight first as the pie won’t dry out as much

Serving suggestions: You can serve with a side of vegetables or have it on its own. It does come with its own gravy/sauce, but I like it with a bit of extra gravy

Nutrition

The post Cottage Pie {Easy Recipe} appeared first on Taming Twins.

Sticky Beef Mince Stir Fry {15 Minute Meal}

Sarah Rossi — Wed, 22 Jun 2022 09:30:53 +0000

For a midweek meal that will go down well with the whole family and only takes 15 minutes to rustle up, this Sticky Beef Mince Stir Fry is a gem.

If you’re like me and feel like you’ve exhausted the beef mince recipes in your repertoire, I think you’re going to welcome this one with open arms.

If you can make Spag Bol and a Chilli Con Carne in your sleep, you’ll soon be adding this Sticky Beef Mince Stir Fry to your go-to list too.

With just a few great value ingredients, you have a full meal in 15 minutes.

I love beef mince with green beans, but you can use whichever suits your tastes.

Sticky, tangy sauce, ready in double time and affordable? You’ve got to try this!

More beef mince recipes…

One Pot

Orzo Bolognese {One Pot}

Pork

Swedish Meatballs {Ikea-Style}

Beef

Easy Meatloaf Recipe {with Rich Tomato Sauce}

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Why you’ll love this Beef Mince Stir Fry recipe

Ready in 15 minutes with zero fuss

Full of store cupboard ingredients

Sticky delicious sauce

How we came up with this recipe

I am on a constant mission to come up with new and inventive recipes with beef mince.

I know so many of us buy it every week in some form, and for good reason – it’s versatile, easy to cook with, relatively cheap, freezes well and it’s DELICIOUS.

We can cook so many different cuisine styles according to what we fancy, from Italian to Indian, Chinese to Mexican, but for this beef recipe it’s all about speed as well as flavour.

In just 15 minutes flat you’ve got yourselves a new family favourite.

I hope you love it!

More beef mince recipes you might love…

Slow Cooker

Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Beef

Mexican Lasagne {Tortilla Bake}

Beef

Dirty Rice {Cajun Style One Pot}

Family Dinner Ideas

Beef Enchiladas {Easy Cheesy Recipe!}

Beef Mince Stir Fry Ingredients Notes

Beef mince – I like 5% but use whichever one you usually buy to your own taste or budget
Garlic – Fresh or frozen, jarred or paste is OK

How to make quick Beef Mince Stir Fry

Brown the mince in oil over a medium high heat. Add the garlic, ginger and green beans and cook for a further 5 minutes.
Meanwhile, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn’t go lumpy).
Add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Substitutions

Frozen green beans or peas – These are fine to use instead of fresh if you prefer
Gluten free – Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free
Mince – You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Recipe Tip: Make a ‘slurry’

This is a trick to thicken the sauce without ending up with floury lumps.

First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce.

If you just sprinkle cornflour straight into the dish, it will form lumps that are almost impossible to get rid of. I promise this step is worth the extra dirty bowl!

Even more beef mince recipes!

Family Dinner Ideas

Cheesy Chilli Loaded Wedges

Beef

Keema Curry {Easy Beef Mince Recipe!}

Family Dinner Ideas

Sweet Potato Cottage Pie

Beef

Easy Beef Fried Rice {30 Minute Fakeaway}

FAQs

Can I make this vegetarian?

Yes, you can use a meat free mince alternative cooked according to pack instructions, adding the sauce as usual.

Can I add other vegetables to the recipe?

I have used green beans in this recipe but you can add another veggie of your choice. Green vegetables go really well with beef mince, so something like peas or broccoli would be great.

What should I serve with beef mince stir fry?

I’d recommend serving this with rice or noodles, but try your favourite out.

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Sticky Beef Mince Stir Fry

With low cost ingredients, a delicious sticky sauce and a cooking time of 15 minutes, this Beef Mince Stir Fry is an ideal midweek beef mince recipe.

Course Main Course

Cuisine Family Food

Cook Time 15

Total Time 15

Servings

Calories 252kcal

Author Sarah Rossi

Ingredients

1 tsp Sunflower oil
500 g Beef mince
2 tsp Garlic See notes
2 tsp Ginger puree See notes
200 g Green beans Trimmed and cut in half

For the sauce:

1 tbsp Cornflour
3 tbsp Dark soy sauce I used reduced salt
2 tbsp Oyster sauce
2 tbsp Runny honey
100 ml Water

To garnish:

Sesame seeds (optional)

Metric – Imperial

Instructions

Heat the oil in a large, deep saucepan over a medium high heat and add the mince. Brown all over cooking for 5-7 minutes.
Add the garlic, ginger and green beans and cook for a further 5 minutes.
While this is cooking, make up the sauce by putting the cornflour in a jug or bowl and gradually mixing in the soy sauce (do this gradually so it doesn't go lumpy). Then add in the other ingredients and stir until smooth.
Turn the heat up to high, pour in sauce and let it bubble for 2-3 minutes and coat everything.
Serve over rice, sprinkled with sesame seeds.

Notes

Garlic and ginger: I used prepared tubes for this to speed things up, but if you prefer to use fresh use 2 cloves of garlic crushed and about 1 inch of ginger finely chopped

Batch cook: You can make this in bulk and portion up for another day as it freezes so well.

Beef mince: If you’re in the USA you can use ground beef or hamburger meat. I like 5% but use whichever one you usually buy to your own taste or budget. You could swap the meat for turkey or chicken mince if you’d like. Either would work well

Frozen veggies: These are fine to use instead of fresh if you prefer

Gluten free: Find alternatives for the soy sauce (tamari) and oyster sauce if you want this to be gluten-free

Making a ‘slurry’: This is a trick to thicken the sauce without ending up with floury lumps. First you add cornflour to a small bowl, mug or jug, then use a little liquid from a dish (a spoonful or two) to mix the cornflour into a paste consistency. Add that back into the dish’s sauce

Serving suggestion: Rice or noodles

Nutrition

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