Chris's Beef Mince Pumpkin

Chris's Beef Mince Pumpkin


4 people made this

This is more like Malaysian Chinese recipe I have created. I always used my garden vegies to cook, you can feel the vegies texture, crispy and of course freshness.

chrisling New South Wales, Australia

Serves: 3 

  • 1 tablespoon canola oil
  • 1/2 brown onion
  • 1/2 butternut pumpkin, cubed
  • 50g shredded black fungus
  • 200g beef mince
  • 1 green capsicum
  • 1 tablespoon Shoa Hsing wine
  • 1 teaspoon brown sugar
  • 2 tablespoon Yamasa soy sauce
  • 1/2 cup warm water
  • 1 teaspoon satay powder
  • 1 teaspoon Curry powder
  • 1 fresh chilli for top dressing

Preparation:10min  ›  Cook:18min  ›  Extra time:5min marinating  ›  Ready in:33min 

  1. Heat 1 tablespoon oil in saucepan/wok over medium low heat. Add onion and cook for 3 minutes. Add butternut pumpkin and shredded black fungus and stir fry 2 minutes and then slowly add warm water and cover the lid and simmering for 5 to 8 minutes until butternut pumpkin and black fungus a bit tender but do not mash.
  2. Add beef mince, capsicum, shoa hsing wine, sugar soy sauce and quick stir over medium heat for 2 minutes. Place on warm dish and serve with steamed rice.

Marinating the beef mince

For marinating beef mince, use satay and curry powder and a bit cornflour and soy sauce.

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Reviews (1)


very nice, have some sour cream with it, just tops it off, defenately have again. - 06 Mar 2012

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