Ingredients:

  • 1 tbsp vegetable oil (15 ml)
  • 500g (1.1 lbs) beef mince (ground beef), preferably lean
  • 1 medium onion, finely chopped (approx. 150g/5.3 oz)
  • 2 cloves garlic, minced
  • 1 inch ginger, grated (approx. 1 tbsp)
  • 1 red chilli, finely chopped (optional, remove seeds for less heat)
  • 4 tbsp soy sauce (60 ml)
  • 2 tbsp brown sugar (30 ml)
  • 1 tbsp rice vinegar (15 ml)
  • 1 tbsp sesame oil (15 ml)
  • 1 tsp cornstarch (cornflour) mixed with 2 tbsp cold water (30 ml)
  • 200g (7 oz) dried ramen noodles
  • 1 cup (240 ml) beef stock (or chicken stock)
  • 1 bell pepper (any color), sliced
  • 1 carrot, julienned
  • 4 spring onions, sliced
  • 100g (3.5 oz) baby spinach (or other leafy greens)
  • Toasted sesame seeds (optional)
  • Chopped fresh coriander (cilantro) (optional)
  • Fried egg (one per serving) (optional)

Instructions:

  1. Heat oil in a large frying pan or wok. Add mince and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add onion, garlic, ginger, and chilli (if using) to the pan. Sauté for 2-3 minutes until fragrant and softened.
  3. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and cornstarch slurry.
  4. Cook ramen noodles according to package directions until al dente. Drain and set aside.
  5. Pour beef stock into the pan with the mince. Add bell pepper and carrot. Bring to a simmer and cook for 3-4 minutes until vegetables are slightly softened.
  6. Pour the sauce into the pan and stir until thickened. Add cooked ramen noodles and spinach. Toss to combine and heat through.
  7. Divide the stir-fry among bowls. Garnish with sesame seeds, coriander, and a fried egg (if desired).