Caramelised beef mince stir fry

Caramelised beef mince stir fry

Serves: 4  |  Preparation Time: 15 mins  |  Cooking Time: 20 minutes


500g Tasman beef mince
400g Udon noodles
2 tbsp oil
2 cloves garlic, crushed
2cm piece ginger, grated
1 tbsp fish sauce
½ cup brown sugar
½ cup cashew nuts
150g sugar snap peas
2 bunches broccolini, halved
2 limes, zested and juiced to serve
½ cup Thai basil leaves
½ cup coriander leaves
½ cup Vietnamese mint leaves


  1. Cook noodles in a large saucepan of salted boiling water for 1-2 minutes. Drain, return to pan and cover to keep warm.
  2. Heat oil in wok over high heat until just smoking, swirl to coat. Add garlic, ginger, fish sauce and beef mince, cook stirring with a spatula to break up any lumps, for 8 minutes. Remove from wok and set aside.
  3. Return wok to high heat, add brown sugar and 1/3 cup water. Cook for 3 minutes.
  4. Return beef mince to wok, add cashews and cook, stirring constantly to prevent catching for 5 minutes. Add sugar snap peas and broccolini, cook for 5 minutes. Add noodles to pan or place on plate and top with beef mixture. Scatter with herbs and serve.

Results may vary.