Leftover Rice Recipes With Ground Beef
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Combine the rice flour, cornflour and turmeric in a bowl. Pour in coconut milk and 375ml (11/2) water. Whisk until smooth. Cover and set aside for 1 hour (or make ahead and place in the fridge overnight) to rest.
Spray a 20cm frying pan with oil and heat over medium heat. Pour 1/3 cup of the mixture into the pan, swirling to coat the base evenly. Cover and cook for 2 minutes. Uncover and cook for a further 3 minutes or until the base of the pancake is crisp. Place some shredded beef, bean sprouts, carrot and coriander on the pancake. Fold the pancake over to enclose the filling then transfer to a plate. Repeat with the remaining pancake mixture (stirring batter between batches), beef, bean sprouts, carrot and coriander, to make 8 pancakes in total.
75g (1 cup) rice flour
20.00 gm cornflour
1 tsp ground turmeric
270ml can coconut milk
1/3 batch shredded honey soy beef (see recipe notes), warmed
260g (2 cups) bean sprouts, trimmed
2 carrots, peeled, shredded
1 bunch fresh coriander, washed, sprigs trimmed
Sweet chilli sauce, to serve
6.9 grams fat
5.8 grams saturated fat
13.5 grams carbohydrates
717.4 grams sugar
2.9 grams protein
17.2 milligrams sodium
Beef, coconut, peanut allergy, sesame allergy, tree nut allergy, carrot, coriander, bean sprouts
Use the leftover beef brisket from our Slow cooker honey soy beef brisket recipe (see recipe notes) in this crispy Vietnamese-style pancakes.