Basil chilli beef stir-fry

Serves 4
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Directions

  1. 1Soak the noodles in warm water and set aside.
  2. 2Soak the noodles in warm water and set aside.
  3. 3Soak the noodles in warm water and set aside.
  4. 4Brown off the beef with salt, pepper, and half of the hoisin.
  5. 5Brown off the beef with salt, pepper, and half of the hoisin.
  6. 6Brown off the beef with salt, pepper, and half of the hoisin.
  7. 7After 5 minutes add the garlic, ginger, chilli, and basil.
  8. 8After 5 minutes add the garlic, ginger, chilli, and basil.
  9. 9After 5 minutes add the garlic, ginger, chilli, and basil.
  10. 10Cook this for 10-15 minutes until the sugars in the hoisin have caramelised the beef and it turns nice and sticky.
  11. 11Cook this for 10-15 minutes until the sugars in the hoisin have caramelised the beef and it turns nice and sticky.
  12. 12Cook this for 10-15 minutes until the sugars in the hoisin have caramelised the beef and it turns nice and sticky.
  13. 13Add the carrots, cabbage, the other half of the hoisin, and some water.
  14. 14Add the carrots, cabbage, the other half of the hoisin, and some water.
  15. 15Add the carrots, cabbage, the other half of the hoisin, and some water.
  16. 16Drain the noodles and soak them in boiling water for a couple of minutes to give them a head start and to ensure an even cook.
  17. 17Drain the noodles and soak them in boiling water for a couple of minutes to give them a head start and to ensure an even cook.
  18. 18Drain the noodles and soak them in boiling water for a couple of minutes to give them a head start and to ensure an even cook.
  19. 19Drain the noodles and add them to the pan.
  20. 20Drain the noodles and add them to the pan.
  21. 21Drain the noodles and add them to the pan.
  22. 22Stir everything until well combined.
  23. 23Stir everything until well combined.
  24. 24Stir everything until well combined.
  25. 25Serve into containers and store in the fridge for up to a week.
  26. 26Serve into containers and store in the fridge for up to a week.
  27. 27Serve into containers and store in the fridge for up to a week.

Ingredients

  • 500 g extra lean beef mince
  • 500 g extra lean beef mince
  • 500 g extra lean beef mince
  • 130 g hoisin
  • 130 g hoisin
  • 130 g hoisin
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 0.33 head cabbage
  • 0.33 head cabbage
  • 0.33 head cabbage
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 120 g vermicelli noodles
  • 120 g vermicelli noodles
  • 120 g vermicelli noodles
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water

Equipment

pan

Tips

  • If you have dark soy on your hands, add 1-2 tbsp with the first half of hoisin to help the colour and caramelisation of the mince.
  • The shredded cabbage and carrot in this dish are going to give the illusion that we have more noodles in this dish than we actually do.
  • If there is too much cabbage, add it in batches. It will eventually sweat down into half the size.