Back

Flavour Over Fire: Caramelised Beef Stir Fry

Video 1 Min 31 Sec

Chef Sam Burke shows you how to bring theatre, flavour and romance with his caramelised beef stir fry noodles

Your recipe:

Prep: 15 minutes
Cook: 15 minutes
Serves: 10

Ingredients

1.3kgs beef mince
20mls vegetable oil
25g garlic, crushed
15g grated ginger
50mls fish sauce 
310g brown sugar
150g sugar snap peas, trimmed
525g broccolini, trimmed
80g Thai basil leaves
80g coriander leaves
80g Vietnamese mint leaves
155g cashew nuts, toasted

Serving Suggestions

1kg Cooked Udon
Noodles

Method

  1. Heat wok over high heat, add oil, garlic, ginger, fish sauce and mince.
  2. Cook until mince is caramelised and brown. Remove from heat.
  3. Return wok to the heat, add brown sugar and 40mls water. Cook for 5 minutes or until sugar dissolves and becomes a dark caramel colour.
  4. Add beef mince and cashews and cook, stirring constantly to prevent catching. Continue to cook until the beef is cooked through, sticky and coated thoroughly in the caramel. Add sugar snap peas, broccolini, herbs (reserving some for garnish) and top with cashews. Taste and adjust seasoning with lime juice and zest.
  5. Place noodles on plate and top with beef mixture. Scatter with reserved herbs and serve immediately.