serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g beef mince
- 2 tbsp vegetable oil
- 1 black cardamom, bruised
- 1 star anise
- Salt
- 3 garlic cloves, roughly chopped
- 1 tsp finely chopped ginger
- 2 bird’s eye chillies, sliced
- 2 large red chillies, sliced
- 1 tbsp soy sauce
- 1 tsp potato starch, mixed with ¼ cup cold water (if needed)
- 1½ cups loosely packed mint, coriander and Vietnamese mint leaves (see Note)
For the marinade
- 1 tsp dark soy sauce
- ¼ tsp bicarbonate of soda
- 1 tsp potato starch
- ½ tsp sugar
Marinating time: 10 minutes
Instructions
- In a large bowl, combine the beef with the ingredients for the marinade, then set aside for 10 minutes.
- When ready to cook, heat a large wok or frying pan over high heat. Add the oil and whole spices. Break up the mince, then add to the pan, stir-frying until browned. Season with a pinch of salt. Add the garlic, ginger and chillies to the wok and toss to combine. Season with the soy sauce, then if needed, use the starch slurry to thicken any juices that have collected in the base of the pan. Toss the herbs through the beef and serve.
Note
The tri-mixture of herbs can be replaced with mint only, if needed.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
