Preparation: 15 minutes l Cooking: 15 minutes Serves: 2
300g lean beef mince
1 tbsp sunflower oil
6 cloves garlic finely chopped
2 long red chillies, deseeded and finely chopped
1 tbsp fish sauce
2 tbsp kecap manis (Indonesian sweet soy sauce)
1 cup sliced Chinese broccoli
1 cup shredded red cabbage
1 cup sliced yellow capsicum
Juice of 1/2 lime
1/2 bunch Thai basil, to serve
Thin fresh rice noodles (225g), blanched in boiling water and drained
- Heat oil in a wok or large fry pan over high heat and swirl to coat. Have ingredients measured out and nearby. Turn on extractor fan.
- Add garlic and chilli and stir quickly so they don’t burn. After 5-10 seconds add the beef mince. Allow the beef to cook and brown, ensuring you don’t stir too much. Once all the mince is brown, add the fish sauce and stir to coat. Add the kecap manis and stir for 5-8 minutes or until beef becomes caramelised.
- Add Chinese broccoli and stir to coat. Cover with lid for 20 seconds until it starts to wilt. Add cabbage and capsicum and stir to mix evenly. Turn off heat. When ready to serve, squeeze over lime juice, add Thai basil and serve with noodles.