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
- Cook noodles in a large saucepan of salted boiling water for 1-2 minutes. Drain, return to pan and cover to keep warm.
- 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.
- Return wok to high heat, add brown sugar and 1/3 cup water. Cook for 3 minutes.
- 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.