Recipes

Wok tossed Vietnamese caramel beef & cashews

Preperation Time

15 mins

Cook Time

20 mins

Recipe Ingredients

  • 500g 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

Serves

Serves 4

  1. Cook noodles in a large saucepan of salted boiling water for 1-2 minutes. Drain, return to pan and cover to keep warm.
  2. 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.
  3. Return wok to high heat, add brown sugar and 1/3 cup water. Cook for 3 minutes.
  4. 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.

Categories

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