Prep Time - 15 Min | Cook Time - 15 Min | Cook Time - 10 Min
Prep Time - 15 Min | Cook Time - 15 Min | Cook Time - 10 Min
Beef
1.3kg beef mince
20ml vegetable oil
25g garlic, crushed
15g grated ginger
50ml fish sauce
Stir Fry
300g brown sugar
40ml water
150g cashews, roasted
150g sugar snap peas, trimmed
500g broccolini, trimmed
1kg udon noodles, blanched
80g Thai basil leaves
80g coriander leaves
80g Vietnamese mint leaves
2 limes, zest and juice
To Finish
Fresh herbs
Roasted cashews
Heat wok over high heat, add oil, garlic, ginger, fish sauce and mince. Cook until mince is caramelised and brown. Remove from heat.
Return wok to the heat, add brown sugar and water. Cook for 5 minutes or until sugar dissolves and becomes a dark caramel colour.
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). Taste and adjust seasoning with lime juice and zest.
Portion noodles into a bowl, added caramel beef and finish with reserved herbs and roasted cashews.
