Filipino tamarind beef noodle stir-fry

Ingredients

Method

1. 1Cut the white cabbage into 4 wedges, keeping the core so they hold. Peel the carrots and halve them lengthways. Trim 4 of the spring onions and leave them whole. Slice the other 2 spring onions and set them aside. Peel and finely chop the garlic.
2. 2Heat a grill pan over high heat until it is smoking. Brush the cabbage wedges, carrots and the 4 whole spring onions with 1 tbsp of the groundnut oil. Char in batches, turning, for 3–4 minutes a side until the edges are blackened and the centres still have bite. Rest on a plate for 5 minutes, then slice into bite-sized pieces.
3. 3While the pan heats, break the native breeds beef mince 15% into loose chunks and season with the salt and black pepper.
4. 4Set a wok over high heat with the remaining 1 tbsp groundnut oil. Brown the mince in two batches, pressing it into the pan and leaving it alone until a deep brown crust forms, about 4 minutes, then breaking it up and cooking 2 minutes more. Tip each batch onto the resting plate. Do not add liquid yet.
5. 5Put the kettle on. Soak the rice noodles in a large bowl of just-boiled water until bendy but not soft, about 6–8 minutes, then drain.
6. 6Lower the wok to medium. Fry the garlic and chilli flakes for 30 seconds until fragrant. Stir in the tamarind paste, palm sugar, fish sauce and light soy sauce with 100 ml water. Simmer 1 minute until the palm sugar dissolves and the sauce looks glossy.
7. 7Return the rested mince and any juices, then the charred cabbage, carrots and spring onions. Toss over high heat for 2 minutes so the sauce coats the meat.
8. 8Add the drained rice noodles and toss for 1–2 minutes until they take up the sauce and look glossy, not soupy. Taste and add a splash more fish sauce only if it needs salt.
9. 9Pile into warm bowls and scatter with the sliced spring onions. Serve straight away.