Kai Si Ming
Recipe: #19397
May 30, 2015
Categories: Beef, Ground Beef, Vegetables, Australian, Fall/Autumn, Gluten-Free, No Eggs, Non-Dairy more
"A recipe my mother and grandmother used to make when I was younger. It seemed every time I went to a party or a dinner when I was younger this seemed to be on the table. It seemed to be something everyone made years ago. Mind you I never quite liked it, but years later when my kids went to their grandmothers MIL, she made it for them, and from then on they would always ask her to make this for them when the went. They loved it and still do! My MIL always added corn and carrots or whatever vegetables she had on hand when she made it"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (511.1 g)
- Calories 557.6
- Total Fat - 34.2 g
- Saturated Fat - 10.8 g
- Cholesterol - 154.9 mg
- Sodium - 1070 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 3.9 g
- Sugars - 2.7 g
- Protein - 45.1 g
- Calcium - 90.4 mg
- Iron - 6 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Fry onion in large saucepan in oil until golden.
Step 2
Brown mince in oil. (I usually drain the excess fat off).
Step 3
Add soup mix, curry powder, rice and boiling water.
Step 4
Simmer for 30 minutes.
Step 5
Add frozen peas and broccoli, celery and simmer a further 10 minutes.
Step 6
Add shredded cabbage and turn off heat. Leave to stand 5 minutes and serve.
Tips & Variations
No special items needed.
0 Reviews
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