- Step 1
Heat a large non-stick frying pan over high heat. Add 1 tablespoon of oil. Pinch off large bite-size pieces of the beef mince and add them to the pan. Cook until the beef begins to form a dark brown crust and the juices evaporate, about 5 mins. Using a slotted spoon, transfer beef to a bowl. Pour off all but 1 tablespoon of the fat.
- Step 2
Add potatoes and carrots to the pan and stir to coat. Cook, stirring occasionally, for about 4 mins, or until golden brown, but still firm. Add the garlic and ginger and cook for 1 min, stirring constantly so they don’t burn. Return beef to pan. Add the red wine vinegar and cook for about 30 secs, or until vinegar evaporates.
- Step 3
Add the stock. Reduce heat to medium. Cover and cook for 12 mins, or until potatoes are just tender. Stir in sugar and soy sauce. Cover and simmer until potatoes and carrots are just tender but not mushy, about 3 mins. Uncover and simmer for 2 mins, or until the sauce reduces just enough to glaze the beef and vegetables. Season with salt and pepper.
- Step 4
In a large bowl, toss cabbages, coriander, rice vinegar, and remaining 1/2 tablespoon of oil to coat. Season to taste with salt and pepper.
- Step 5
Spoon beef mixture into four shallow bowls. Mound the slaw alongside and serve.