So when I say the words ‘beef mince’ your mind goes straight to Spaghetti Bolognese? Thought so….
Well, it’s time my friend, to start exploring other ways to use beef mince in your meal plans!
We love this super easy, quick and fresh noodle dish using regular old beef mince.
Loaded with asian flavours and finished off with lots of fresh coriander, mint, and a generous handful of toasted cashews, it is a perfect mid-week meal for you and your family. You can increase or reduce the amount of curry paste or chilli based on how spicy your family likes their food.
The original recipe idea came from DELICIOUS magazine, September 2008.
Serves 5-6
Ingredients
250gm rice vermicelli noodles (very very thin rice noddles found in the asian ingredients isle of your supermarket)
1 tablespoon of peanut or sesame oil
2 tablespoons lemongrass, pale part of stem, finely chopped
2 teaspoons grated fresh ginger or ginger paste
2 garlic cloves, finely chopped
1/2 teaspoon dried chilli flakes
500gm beef mince
2 heaped teaspoons of Thai red curry paste (more if your family likes it more spicy, this was quite mild)
1 red capsicum, de-seeded and finely chopped
100gm of fresh green beans, ends trimmed and cut into small pieces
2 tablespoons fish sauce
juice of 1 lime
a handful of fresh coriander leaves
a handful of fresh mint leaves
1/2 cup roasted cashews or peanuts, chopped
Method
Soak the rice noodles in boiling water for 5 minutes, drain, refresh under cold water and divide among serving bowls.
Heat the oil in a frying pan over medium heat, then add lemongrass, ginger, garlic and chilli flakes and stir-fry for a minute.
Add the beef mince, and cook, breaking up the clumps until well-browned.
Add the curry paste, beans and capsicum and mix thoroughly.
Cook over a medium heat for a few minutes until the veggies are a little softer.
Add fish sauce and lime juice and give a big stir.
Remove from heat and divide amongst the serving bowls.
Garnish each dish with fresh coriander, mint and chopped toasted cashews.
