Ingredients (Serves 4)
1 tsp avocado oil
700g beef mince
120g brown onion, finely chopped
750ml beef stock (made with one organic stock cube)
200g ramen noodles, uncooked
100g red bell pepper, sliced
3-4 tbsps fresh coriander, finely chopped
1 tsp sesame seeds
For the sauce:
1 tsp sesame oil
50ml soy sauce or tamari
2 tsps sriracha or tabasco
1 tbsp honey
1½ tbsps rice vinegar
2 tsps fresh ginger, finely grated
4 garlic cloves, minced
Nutrition
Per serving: 380 calories, 42g protein, 26g carbs, 12g fat
Preparation
Place the sauce ingredients in a bowl and stir well.
Heat the avocado oil in a large saucepan over a medium flame.
Add the beef and fry for 2-3 minutes, stirring until partially cooked.
Reduce flame to medium low and add the onion.
Fry for 5 minutes, stirring occasionally.
Add the beef stock and the sauce to the saucepan, stir well and bring to a boil then reduce heat to low and simmer.
Add the ramen noodles, stir well and press down to cover in the liquid and cook for 2 minutes.
Stir well and add the bell pepper.
Cover and cook for 3 minutes.
Turn off the heat and leave to stand for 3-4 minutes.
Serve garnished with fresh coriander and sesame seeds.