I wanted to make beef mince without defaulting to bolognese again, so I asked AI for a different direction. This is one of the options we ended up with and this has now become a weekly staple. I also added fresh chilli to the mix and it adds a nice firey touch to the dish.
This Asian mince is one of those meals I come back to again and again. It’s simple, satisfying and ticks a lot of boxes: high protein, plenty of vegetables, big flavour and incredibly versatile. It’s the kind of dish that works just as well for a quick midweek dinner as it does for meal prep.
I love how adaptable it is! Eat by itself, serve it with rice, add extra vegetables or eggs, depending on what’s in the fridge. The dark soy sauce gives it that rich, almost takeaway-style depth, while the fresh ginger and garlic makes everything taste light and fresh rather than heavy.
This Asian mince is one of those meals I come back to again and again. It’s simple, satisfying and ticks a lot of boxes: high protein, plenty of vegetables, big flavour and incredibly versatile. It’s the kind of dish that works just as well for a quick midweek dinner as it does for meal prep.
I love how adaptable it is! Eat by itself, serve it with rice, add extra vegetables or eggs, depending on what’s in the fridge. The dark soy sauce gives it that rich, almost takeaway-style depth, while the fresh ginger and garlic makes everything taste light and fresh rather than heavy.
Ingredients (Serves 2–3)
Base
500g extra lean grass-fed beef mince
1 tbsp avocado oil (for cooking)
½ brown onion, finely diced
3 - 4 cloves garlic, minced
Fresh ginger, finely grated (to taste)
1 large carrot, grated
1 large zucchini, grated
Fresh chillies or chilli flakes to taste
Sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar (or apple cider vinegar)
2 tsp honey
Method
1. Heat the avocado oil in a large pan or wok over medium–high heat.
2. Add the onion and cook for 2–3 minutes until soft and lightly translucent.
3. Add the garlic and fresh ginger and chilli if using, and cook for about 30 seconds, just until fragrant.
4. Add the beef mince, breaking it up with a spoon. Cook until browned and cooked through.
5. Stir in the grated carrot and zucchini and cook for another 2-3 minutes, until just softened but not watery.
6. In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, rice vinegar and honey.
7. Pour the sauce over the mince and stir well to coat everything evenly.
8. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and become glossy.
How I Like to Serve It
- With steamed jasmine rice
- Topped with scrambled or fried eggs (for an extra protein boost)
- Husband likes to eat it on toast (my home-made wholemeal bread)
Why This Is a Favourite
- High in protein
- Packed with vegetables without feeling “veg-heavy”
- Tastes great - savoury, slightly sweet, and rich without being heavy
- Easy to adapt based on what you have on hand
Approximate Macros (Per Serve)
Based on the full recipe using 500 g extra lean beef mince, avocado oil for cooking, one large carrot, one large zucchini, and the full sauce. Values are estimates and will vary slightly depending on exact brands and portions.
If the recipe is divided into 3 serves:
Calories: ~320 kcal
Protein: ~38 g
Carbohydrates: ~10 g
Fat: ~12 g
If divided into 2 larger serves:
Calories: ~480 kcal
Protein: ~57 g
Carbohydrates: ~15 g
Fat: ~18 g
Base
500g extra lean grass-fed beef mince
1 tbsp avocado oil (for cooking)
½ brown onion, finely diced
3 - 4 cloves garlic, minced
Fresh ginger, finely grated (to taste)
1 large carrot, grated
1 large zucchini, grated
Fresh chillies or chilli flakes to taste
Sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar (or apple cider vinegar)
2 tsp honey
Method
1. Heat the avocado oil in a large pan or wok over medium–high heat.
2. Add the onion and cook for 2–3 minutes until soft and lightly translucent.
3. Add the garlic and fresh ginger and chilli if using, and cook for about 30 seconds, just until fragrant.
4. Add the beef mince, breaking it up with a spoon. Cook until browned and cooked through.
5. Stir in the grated carrot and zucchini and cook for another 2-3 minutes, until just softened but not watery.
6. In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, rice vinegar and honey.
7. Pour the sauce over the mince and stir well to coat everything evenly.
8. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and become glossy.
How I Like to Serve It
- With steamed jasmine rice
- Topped with scrambled or fried eggs (for an extra protein boost)
- Husband likes to eat it on toast (my home-made wholemeal bread)
Why This Is a Favourite
- High in protein
- Packed with vegetables without feeling “veg-heavy”
- Tastes great - savoury, slightly sweet, and rich without being heavy
- Easy to adapt based on what you have on hand
Approximate Macros (Per Serve)
Based on the full recipe using 500 g extra lean beef mince, avocado oil for cooking, one large carrot, one large zucchini, and the full sauce. Values are estimates and will vary slightly depending on exact brands and portions.
If the recipe is divided into 3 serves:
Calories: ~320 kcal
Protein: ~38 g
Carbohydrates: ~10 g
Fat: ~12 g
If divided into 2 larger serves:
Calories: ~480 kcal
Protein: ~57 g
Carbohydrates: ~15 g
Fat: ~18 g
