This is a thrifty yet excellent dinner for all those times you need to scratch your Spicy Asian Food itch, fast! Seared beef mince gets tossed through a fiery Firecracker Sauce, all served over rice or noodles, a bit like a spicy beef version of the much-loved Vietnamese Caramelised Pork Mince.
Firecracker Beef
“I need a spicy Asian food fix!” It’s a well-known wail regularly heard from me, especially during intensive periods of non-Asian food cooking work, like during the making of the cookbook. Lovers of Asian food will understand exactly what I mean. It’s a recurring taste craving that, when left unsatisfied for too long, rears its head like a waking beast.
The satisfaction the beast seeks is particular. It’s chilli-laced, big-flavoured Asian food. I’m talking the likes of Thai Drunken Noodles. Chilli Garlic Prawns. Dan Dan Noodles. Laksa. Anything bold-tasting with wallop of tongue-tickling spicy heat. Nothing else will do!
The latest and quite possibly the fastest-to-make addition to my spicy Asian repertoire that fits the bill is this Firecracker Beef, aptly named because it’s a literal flavour explosion! Think spicy, deeply savoury leaning a little sweet, all given some legs with a touch of vinegar.
It’s as tasty as they come and very, very fast to make!
What you need for Firecracker Beef
Here’s what you need to make Firecracker sauce.
Sriracha – A Thai chilli sauce sold everywhere these days (Asian aisle and/or sauce aisle of supermarkets). This is the main source of spiciness in this recipe. It also adds flavour as sriracha is made with more than just chilli, including garlic, vinegar, salt and sugar.
Chilli flakes (red pepper flakes) – The second source of spiciness in the dish, this adds a more earthy chilli taste in addition to the tangy, fresh chilli taste of the sriracha. To reduce the spiciness, dial the chilli flakes back first before reducing sriracha. Sriracha adds more flavour into the dish than chilli flakes, so it’s more essential.
Beef mince (ground beef) – Any fat percentage is fine: lean or standard. The fattier it is, the better the beef will caramelise.
Other proteins – Ground chicken, pork or turkey all work well with Firecracker sauce!
Sugar – Firecracker sauce’s flavour profile is spicy and sweet, so this is the sweet. It also helps the beef caramelise which adds even more flavour to the overall dish.
Rice vinegar – This provides the sharpness in the dish to offset the sweet and savoury. I use rice vinegar in keeping with the Asian spirit of this dish but apple cider vinegar can be substituted in a pinch.
Light soy – The primary source of salt for this recipe. All-purpose soy sauce can also be used, but not dark soy sauce because the flavour and colour is too intense. More on different types of soy sauces and how to substitute here!
Garlic – Fresh garlic is an essential aromatic flavour base that appears in 99% of my savoury recipes. You’d be hard pressed to find a dinner recipe without garlic!
How to make Firecracker Beef
You’re 15 minutes away from happily hoovering this down! Ready, set, GO!
Firecracker sauce – Mix all the ingredients in a bowl.
Cook beef – Using a large non-stick pan over high heat, cook the beef until you can no longer see raw meat. Then add the garlic and chilli flakes and cook for another 1 minute until the garlic bits are golden.
Sauce it – Add the Firecracker sauce and cook for a good 5 to 7 minutes on high heat until the sauce reduces and the beef starts to caramelise. Caramelisation is the key to making a wickedly good Firecracker anything, so don’t shortcut this step!
Moisten it up – After the beef is caramelised, you’ll notice that it looks a bit dried out. This is because all the sauce has reduced, caramelised and stuck to the beef (= flavour!) To rectify this, we just add a slosh of water to juice up the beef a bit and give it a more saucy finish. Give it a quick stir and it’s done!
How to serve Firecracker Beef
My default is to serve over white rice with some raw vegetables (cucumber, carrot and radish pictured). I love the crunchy-textured, cooling and refreshing contrast they have against all that big flavour in the tender beef. For garnishes, sprinkle with green onion, sesame seeds and a squirt of extra sriracha if you’re feeling it’s an extra-spicy kinda evening.
To eat, just mix the beef through the rice and devour with a spoon. Because the beef is generously flavoured, I don’t even feel the need for dressing over the vegetables. If you wanted something quick though, try my Asian Sesame Dressing.
For something different….
It’s also great with soba noodles or vermicelli noodles (an excellent no-cook-just-soak option). Or make Asian-inspired Sloppy Joes or tacos:
Stuff warm buttered rolls or tortillas with this Firecracker Beef along with a simple slaw or salad leaves
Quesadillas – Firecracker beef, cheese and any other add-ins you fancy!
Top with lightly pickled vegetables like the carrot in Banh Mi, these pickled red onions from Fish Tacos or cucumber ribbons in Beetroot Cured Salmon
Finish with a squirt of sriracha and for extra indulgence, some kewpie mayonnaise.
I haven’t made any of these before but now I want to try them, immediately!! – Nagi x
Watch how to make it
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Firecracker Beef
Ingredients
- 1½ tbsp oil (vegetable, canola, peanut)
- 500g / 1 lb beef mince / ground beef (Note 1)
- 2 garlic cloves , finely minced
- 1 tsp chilli flakes / red pepper flakes (adjust to your taste)
- 3 tbsp water
Firecracker sauce:
- 2 tbsp soy sauce , light or all-purpose (Note 2)
- 2 tbsp rice vinegar (Note 3)
- 4 tbsp sriracha sauce (Note 4)
- 4 tbsp brown sugar (tightly packed)
To serve (optional!):
- Rice, soba or vermicelli noodles
- 1 green onion , finely sliced
- 1 tsp sesame seeds
- Diced cucumber, julienned carrot, finely sliced red radish
- Extra sriracha sauce , if you dare!
Instructions
- Sauce: Mix Firecracker sauce ingredients in a small bowl and set aside.
- Cook beef: Heat oil in a large frypan over high heat. Add beef and cook, breaking it up as you go, until you can no longer see raw meat (2½ minutes). Add garlic and chilli flakes and cook for 1 minute.
- Caramelise beef: Add Firecracker sauce ingredients, stir to coat the beef. Cook for 5 to 7 minutes, stirring only every minute or so initially, then more towards the end, until the sauce reduces and you can see the beef caramelising. Caramelise well for good flavour!
- Water: Add the water and cook for 1 minute (the water makes the beef saucier!)
- Serve over rice, sprinkled with sesame seeds, green onion and a squirt of extra sriracha if you're feeling brave! Add a pile of vegetables of choice on the side. Dive in!
Recipe Notes:
1. Other proteins – This recipe will work well with pork, chicken and turkey mince. Crumbled tofu – reduce sugar by 1 tbsp. 2. Soy sauce – Use light or all-purpose soy. Don’t use dark soy sauce, the flavour will be too intense. More on different types of soy sauce here. 3. Rice vinegar – Substitute with apple cider vinegar. 4. Sriracha – A Thai chilli sauce found everywhere these days. Adds more than just spiciness, it adds flavour too as it’s flavoured with garlic, vinegar, sugar and salt. 5. Storage – Leftover cooked beef will keep for 3 to 4 days in the fridge, or freezer for 3 months. When reheating, add a splash of water to juice it up! 6. Nutrition per serving, beef only (ie not rice or vegetables).
Nutrition Information:
Life of Dozer
Cheating on Dozer in Melbourne at a book signing on the weekend. A surprising number of people brought their dogs in!!!
Then re-united 12 hours later. ❤️
I spent so much time answering questions about him at the book signings it made me miss him like crazy!! But the logistics of taking him to Melbourne was just too hard. Next book we’ll make it happen! He was in high demand, that’s for sure. 😂
Thank you.mLoved this recipe. Quick and easy. Reminded me of bulgogi.
Thanks Angela! So glad you enjoyed it! N x
Is it correct that you do NOT drain the fat off the beef after cooking? I couldnt tell from the video however the recipe doesnt mention it one way or the other… thanks!!
Hi Barb! I don’t because fat = flavour and it makes the mixture juicy. But if you got very fatty beef you can drain off (some) if you want! N x
Love all your recipes! I decided to make this one last night after work to feed my family and I and we all love it! I love the spicy level to it, it’s the perfect amount of spicy to feel comfortable and eat it.
Terrific to hear Eden, thanks for letting me know! N x
Tried the firecracker beef recipe last night! It was fantastic, thought it may be too hot but it was just warm in the mouth and you could still taste all the flavors. We did add a little fish sauce for a little umami flavor, kicked it up a notch. Will Definity be making this again and again. Love it!
Awesome! Great tip on fish sauce, always adds extra umami into everything 🙂 N x
I thought sriracha was Vietnamese made in California
Here’s just one of many links explaining the history, I hope this helps.
https://historydaily.org/sriracha-history-origins-stories-trivia-facts/2
Yum! I used a generous dessertspoon of my homemade crispy chilli oil (with lots of the flakes) instead of dry chilli and added a sneaky dollop of fermented black bean paste to bump up the umami in the face of quite a lot of sugar (still only used 2 tbspn) and it’s so delicious! We like spicy so I didn’t hold back on the heat and my son still added extra hot sauce. I’ll be making this often.
made this last night, so much flavour from such simple prep, the sriracha is almost like when using gochunjang as a flavour cheat. perfect midweek meal.
Hi Nagi,
I was going to say this looks like another excellent recipe, but then DOZER stole the show – i dont envy you the dog wash that took place after that. Sorry i missed your book signing in Melbourne, but loving the recipes in the book – cooking the chicken ragu tonight – thank you
Had to make a change — only had venison mince in the freezer 😉 It was stellar! Plus I did use my homemade Sriracha!
This is AMAZING, and so quick to do. I made a carrot, cucumber and sprout salad with a Thai dressing to go with it. This is my new fav dinner (hard call as everything you create Nagi is fantastic!)
Husband loved it. Easy to make on a weeknight without having to go grocery shopping!
The firecracker beef (ground turkey) was easy, delicious, and satisfying. It was a complete success in this household, which I was able to make entirely with ingredients on hand. Thanks, Nagi! We love your recipes!
Hi Nagi love your recipes. Can you use beef strips for your firecracker recipe. Thanks
Wow is all that needs to be said.
I made this tonight for my bestest boyfriend ever and he licked his plate clean.
Bring on the spice Nagi
Nagi
had beef mince in the freezer and was wondering what to make and saw this – spot on
quick, easy and I had all the ingredients at hand. This ticks all the boxes and as usual hubby LOVED it.
Beautiful picture of you and Dozer
Any news when your book will be available in UK?
Thanks Nagi. Cooked this tonight and it was delicious. Only uses a 1/2 tsp chilli and it packed a punch without being too hot. Great quick recipe that’s also very filling.
Absolutely delicious and incredibly easy to make. I can see this becoming one of my favourite meals
Thanks again Nagi! I opened your page to look for ground beef inspiration and this appeared so that was dinner sorted 🙂 I left it non-spicy for the children then added the sriracha at the end for us. Super quick & yummy, and empty plates all round. Must thank you also for the microwave rice instructions on here, I’d been struggling to get it right but your way turned out perfectly.
Thanks for explaining that the sugar helps with carmelization. Am wondering if less sugar can be used or even another product for carmelization. I am going to play around with this and report back. But if anyone (esp Nagi) have tested with less sugar or no sugar, please post/respond.
I just made this and I do think you could use less sugar, maybe even half the amount. I didn’t get a really crispy caramelisation (as I thought that amount of sugar would derive, although maybe my pan wasn’t hot enough but I was worried about burning the mince). The beef was quite sweet so I will definitely reduce next time for flavour and less fat!
Ooooo – did I hear “next book”?!?!?!
😂 I haven’t even finished the publicity for this one!!! My publisher is still cracking the whip on me! 😂 N xx
Strange, I can’t see the video and it asks for a CAPCHA, but doesn’t let me click submit. Maybe I can watch it on YouTube.
Anyway, this looks really good, but I’m not a fan of ground beef for my Asian food. Not sure why, since I like it with a ton of other stuff, but… Could I do this with something like flank steak and, if so, is there any other change I might need to make?