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Chilli Beef Mince Ramen
Introduction from Amy Sheppard
I love this spicy, creamy coconut broth. It works so well with beef, but I’ve tried it with lots of different proteins and they all work – prawns, halloumi, breaded chicken and veggie mince are tried-and-tested alternatives if you fancy something different. Serve this with some prawn crackers for dipping and maybe a couple of spring rolls on the side if you’re feeling hungry!
Ingredients
Method
Heat a drizzle of oil in a large non-stick saucepan. Add the green parts of the spring onions, the ginger paste, garlic, the 1 tablespoon of chilli oil, peanut butter and honey. Fry for 2 minutes.
Stir in the coconut cream, 1 tablespoon of the soy sauce and all the chicken stock. Gently whisk until combined and bring the broth to the boil.
In a separate frying pan (skillet), heat another drizzle of oil. Add the beef mince, the white parts of the spring onions, the remaining tablespoon of soy sauce and the teaspoon of chilli oil. Fry for 5 minutes until the meat is browned and cooked through. Stir regularly and drain off any excess fat.
While the beef is frying, add the pak choi leaves and noodles to the broth and simmer for 3–5 minutes until soft. Remove the pak choi from the pan and set aside.
Use tongs to divide the noodles between 4 bowls. Ladle over the broth and top with the pak choi and the beef mince.
Finish with an extra drizzle of chilli oil.
Tips and Swaps
You can add more veg to this if you like: broccoli, (bell) peppers and baby corn would all be good… or just use a packet of stir-fry veg!
If you can’t find chilli oil, just use sriracha or another chilli sauce – but go easy if it’s quite spicy.
Swap the beef mince for pork or chicken mince if you prefer.
Reviews
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