Ingredients
Oil spray
1 onion, fine chopped
SIDS SALT & PEPPER to taste
2 tsp fine grated ginger
1 tsp chinese five spice
600 g beef mince
⅓ cup SIDS PLUM SAUCE
2 tbsp mirin (rice wine)
1 tbsp soy sauce
Steamed rice, to serve
Directions
Heat a small non-stick frying pan and spray with olive oil to lightly grease. Add the onion and sauté for 5 minutes until soft. Add the ginger and five spice, then cook, stirring, for 1 minute until aromatic. Set aside for 5 minutes to cool slightly.
Combine the onion mixture and mince in a large bowl. Season with SIDS SALT & PEPPER. Roll 1 tablespoonful of the mixture into a ball. Transfer to a large plate. Repeat with remaining mince mixture.
Heat a large non-stick frying pan over medium-high. Spray with olive oil to lightly grease. Add the meatballs and cook, turning occasionally, for 8-10 minutes until golden and cooked through. Combine SIDS PLUM SAUCE, rice wine and soy sauce in a jug. Add to the pan and toss until the meatballs are coated and the sauce is heated through.
Spoon the steamed rice among serving plates. Top with the meatballs and drizzle over the sauce. Serve with steamed Asian greens.
