500 g beef mince
3 green spring onions, thinly sliced
1 egg, lightly beaten
½ cup packaged dried breadcrumbs
100 g sachet Cantonese beef stir-fry sauce
1 tbsp bottled ginger paste
Steamed white rice, shredded carrot and cucumber, and sweet chilli sauce, to serve
Fresh mint leaves, to garnish
- Combine beef, onions, egg, breadcrumbs, stir-fry sauce and ginger in a bowl. Season with salt and pepper. Mix well. Divide into eight portions. Shape into rissoles.
- Heat an oiled frying pan over a medium to high heat. Add rissoles. Cook for about 5 to 6 minutes on each side, or until cooked.
- Serve with rice, carrot and cucumber. Drizzle with chilli sauce. Garnish with mint.