serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 2 tbsp vegetable oil
- 500 g beef mince
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely chopped (or a pinch of chilli flakes), plus extra sliced to serve
- Steamed rice, shredded cucumber and carrot, sliced spring onion, toasted sesame seeds, to serve
For the spicy sauce
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 3 tbsp sriracha
- ¼ cup brown sugar
Instructions
- Combine the ingredients for the sauce in a medium bowl and mix well to dissolve the sugar.
- Heat the oil in a large frying pan over medium-high heat. Add the beef mince and cook, breaking it up with a wooden spoon, for 5 minutes, or until browned. Add the garlic and chilli and cook for 1 minute, or until fragrant.
- Add the prepared sauce to the pan, stirring to combine and cook for 5 minutes, until the sauce has reduced. Add a splash of water to the pan and cook for 1 minute further.
- Divide steamed rice between bowls and top with the spicy chilli beef mince. Add shredded cucumber and carrot, then sprinkle with extra sliced chilli, spring onion and toasted sesame seeds.
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.
Stream free On Demand
The Cook Up with Adam Liaw
