This is a fresh and fragrant salad with a hint of punch and crunch, and it’s packed full of protein. Leftovers can be reheated the next day or added to Bubble and squeak (see my recipe).
2 tbsp macadamia oil
2 garlic cloves, crushed, just a tiny amount for babies
1 tsp fresh ginger, minced
500 g lean minced beef, (ground beef)
150 g green beans, trimmed, sliced into 1 cm (½ in) pieces
1 stem lemongrass, white part only, finely chopped
40 g peanuts, skin on, finely chopped, optional
150 g chinese cabbage, (wombok), finely shredded
1 lime, finely grated zest and juice, plus wedges to serve
Pinch caster sugar, (superfine sugar)
1 long red chilli, deseeded, thinly sliced, omit for babies
1 tbsp fish sauce, omit for babies
4 spring onions, (scallions), thinly sliced
Handful coriander leaves, (cilantro), small, roughly chopped
Handful mint leaves, roughly chopped
8 butter lettuce leaves (cups), to serve
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Heat a wok over high heat and add the . Stir-fry the and quickly to caramelise, then add the . Toss well and brown the meat for 5 minutes, stirring to break up any lumps. Add the , and and stir-fry for 3 minutes.
Add the , , and . Mix the ingredients through and cook for 2 minutes until the cabbage softens a little.
Add the to the wok and cook for another 2 minutes, then add the and stir through for another minute.
Remove the wok from the heat, add the and and toss to combine.
To serve, fill the with the cooked beef mixture and serve with on the side to squeeze over.
For younger babies purée a lettuce leaf with 2 tablespoons beef mixture (no spice as per omissions), a few mint and coriander leaves and 2—3 tablespoons water.
For older babies sprinkle baby‘s serve with mint and coriander leaves — this makes great finger food.
For toddlers serve as for adults.