Spicy Asian Ground Beef (Print Version)
# Ingredients:
→ Main
01 -
1½ tbsp oil (vegetable, canola, peanut)
02 -
500g / 1 lb beef mince / ground beef
03 -
2 garlic cloves, finely minced
04 -
1 tsp chilli flakes / red pepper flakes (adjust to your taste)
05 -
3 tbsp water
→ Firecracker Sauce
06 -
2 tbsp soy sauce, light or all-purpose
07 -
2 tbsp rice vinegar
08 -
4 tbsp sriracha sauce
09 -
4 tbsp brown sugar (tightly packed)
→ To Serve (Optional)
10 -
Rice, soba or vermicelli noodles
11 -
1 green onion, finely sliced
12 -
1 tsp sesame seeds
13 -
Diced cucumber, julienned carrot, finely sliced red radish
14 -
Extra sriracha sauce, if you dare!
# Instructions:
01 -
Mix Firecracker sauce ingredients in a small bowl and set aside.
02 -
Heat oil in a large frypan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2½ minutes). Add garlic and chilli flakes and cook for 1 minute.
03 -
Add Firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelising. Caramelise well for good flavour!
04 -
Add the water and cook for 1 minute (the water makes the beef saucier!)
05 -
Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you're feeling brave! Add a pile of vegetables of choice on the side. Dive in!
# Notes:
01 -
Fairly spicy but can be adjusted by reducing chili flakes and sriracha
02 -
Works well with pork, chicken, turkey mince, or crumbled tofu
03 -
Leftovers keep for 3-4 days in fridge or 3 months frozen
04 -
Reheating tip: add a splash of water to juice it up