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Singaporean mince


  • Combine the mince with the garlic, ginger, oyster sauce, soy, 2 tbsp rice wine and the cornflour. Refrigerate for up to 30 mins. 
  • Then heat a little oil in a wok (or large non-stick pan) and briefly saute the carrot, capsicum, onion and wonga bok, continually tossing. Add the mince and cook until it changes colour, breaking it up with a wooden spoon as you do so.
  • Then add 2 tbsp rice wine, 1 tbsp oyster sauce, the sesame oil, kecap manis, black vinegar and ¼ cup stock to the wok. Toss and cook for about 15-20 mins until thick and fragrant. Taste for seasoning.
  • Serve the mince on a bed of steamed rice, toast or as is with the spring onion sprinkled on top.


  • 750 gm lean minced beef
  • 3 large garlic cloves, crushed
  • 1 tspn grated fresh ginger
  • 2-3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 4 tbsp Chinese rice wine
  • 1 tbsp cornflour vegetable oil
  • 1 small carrot, finely shredded
  • ½ red capsicum, cored, seeded & finely shredded
  • 1 onion, finely chopped
  • ¼ wonga bok (Chinese cabbage), finely shredded
  • a splash of sesame oil
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tspn Chinese black vinegar
  • ¼-½ cup chicken stock
  • 2-3 spring (green) onions, shredded on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm