Ingredients

Method

Equipment: Small pot, medium pot, strainer, wooden spoon.

For the beef:

Heat a medium wide based pot over medium high heat. Add a little oil.

Using your hands, pinch chunks of beef mince into the fry pan, place in a single layer and let them sizzle untouched for a minute. This will help the mince gain a crispy edge.

After a minute, start to break the mince up with a wooden spoon. Continue cooking the mince until golden.

Add the brown sugar, fish sauce, light soy sauce and white pepper. Mix well and leave for a minute untouched. Stir and repeat this process until the sauce becomes like caramel.

Turn off the heat and remove the beef from the pot, set aside.

For the broth:

In the same pot over medium heat, add a little more oil and cook the garlic, ginger and lemongrass until aromatic and translucent, but not coloured.

Add the onion and continue cooking for a few more minutes.

Add the red curry paste, peanut butter, fish sauce and chilli crisp oil, mix until well combined. Squeeze in the lime juice and add the sugar.

Reduce the heat and add in the vegetable stock and coconut milk, stir for a few minutes until well combined. Have a taste and adjust if necessary. Allow to simmer for 5 minutes while you assemble the bowls.

For the bowls:

Place the desired amount of cooked noodles in the bowls.

Top with the caramelized beef, then ladle a few big spoons of broth over the top.

Garnish with fresh coriander, crushed peanuts, a lime wedge and a little flick of chili crisp oil.

Serve hot and enjoy the flavour explosion !

For leftovers, refrigerate all components separately in airtight containers.

Keeps for up to 3 days.

Makes 3-4 serves

For the beef:

2 tbs vegetable oil (or any neutral oil)

500g lean beef mince (good quality)

2 tbs brown sugar

3 tsp fish sauce

1 tbs light soy sauce

1/4 tsp white pepper

For the broth:

3 large garlic cloves, minced

1 thumb sized knob of ginger, minced

1/2 stick lemongrass, bruised & finely chopped

1 small brown onion, finely diced

1 tbs red curry paste

3 tbs smooth peanut butter

1 tbs fish sauce

2 tbs chilli crisp oil, or less/more to taste

1/2 lime, juiced

1/2 tsp caster sugar

1.5 cup vegetable stock

1 cup coconut milk

For the bowl:

270g Ramen noodles (I used Hakubaku Organic) cooked according to packet

1/2 bunch Corriander, chopped

1/4 cup roasted peanuts, chopped

Lime wedge, to serve

Extra chilli crisp oil, to serve

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