Thai sticky beef mince stir-fry

Thai sticky beef mince stir-fry

Dinner is done in a flash with this simple beef stir-fry. Double ingredients to increase serves.

Preparation Time: Cook Time:

Ingredients / serves 2

  • 300 g lean beef mince
  • 1 tbsp sunflower oil
  • 6 cloves garlic, finely chopped
  • 2 long red chillies, deseeded, finely chopped
  • 1 tbsp fish sauce
  • 2 tbsp kecap manis
  • 1 cup sliced gai laan (or broccolini)
  • 1 cup shredded red cabbage
  • 1 cup sliced yellow capsicum
  • ½ lime, juiced
  • ½ bunch Thai basil, to serve
  • 225 g thin fresh rice noodles, blanched in boiling water, drained


Heat oil in a wok or large fry pan over high heat and swirl to coat. Have ingredients measured out and nearby.
Add garlic and chilli and stir quickly so they don't burn. After 5-10 seconds add the beef mince. Don't stir too much, allow the beef to cook and brown. Once all the mince is brown, add the fish sauce and stir to coat. Add the kecap manis and stir fry for 5-8 minutes or until the beef becomes caramelised.
Add gai laan and stir to coat. Cover with lid for 20 seconds until it starts to wilt. Add cabbage and capsicum and stir to mix evenly. Turn off heat. When ready to serve, squeeze over lime juice, add Thai basil and serve with noodles.


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Thai sticky beef mince stir-fry

Thai sticky beef mince stir-fry
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