Crispy Beef With Sweet and Spicy Sticky Sweet Sauce

I couldn’t believe how easy this beef dish is to make! And it’s so tasty and delicious, perfect for a really quick midweek dinner.

I’ve seen a few variations of crisped mince served dry but I felt like it really needed a sticky sauce, and so this dish was born.

I also upped the veg content by serving on some fresh rice noodles mixed with chopped mange tout, edamame beans, green peppers and bean sprouts and topping with some blanched spring onion.

Blanching spring onion might just be my new favourite thing for oriental dishes. It calms down the flavour without any of the over browning or catching you can get when you’re stirfrying at a high heat.

Anyway, recipe time!


Crispy Beef With Sweet and Spicy Sticky Sauce

Feeds two

  • 250g lean beef mince
  • 2 nests of dried or 1 pack fresh rice noodles
  • 150-200g beansprouts, washed and drained
  • 50g edamame beans
  • 50g mange tout, washed and chopped
  • 1 medium green pepper
  • 5-6 spring onions, chopped
  • Sesame oil and rapeseed oil, for frying

For the sauce

  • 3 tbsp dark soy sauce
  • 1 tsp honey
  • 1 tsp sweet chilli sauce
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp ground or fresh ginger
  • 2 tsp bouillon or dried vegetable stock
  • 3 tsp cornflour
  • 50ml water
  • 1 tsp garlic purée

In a large frying pan heat up the sesame and rapeseed oil. Add the beef once hot and stir to brown it all evenly and so you don’t get any big chunks. Turn down and cook for 15-20 minutes until the beef turns dark brown and begins to crisp. If you’re using supermarket beef, keep an eye on it as you may need to drain off any excess water to help it crisp up.
In a new pan, soften the green pepper and beansprouts in sesame oil and add the edamame beans and noodles. Cook down until tender and set aside.

Next for the sauce, mix together all ingredients cold in a bowl. Add to a pan and bring to the boil gently or until thickened. If it’s not thickening enough, add more cornflour but mix it with a little cold water first.

Finally before serving, blanch spring onions by placing them chopped in a sieve and pouring boiling water over them from the kettle for 30 seconds. Run under cold tap immediately and drain.

To serve, plate up noodles and vegetables and top with crispy beef, sauce and the spring onions. Dig in!

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