H-06 LIFTOFF
FIRE
CRACKER
BEEF.
Beef mince cooked hard and fast, then coated in a sticky garlic, soy and H-06 LIFTOFF sauce. Big flavour, serious heat and dinner on the table in about 20 minutes.
HOW TO MAKE IT
METHOD.
MAKE THE SAUCE.
Combine the soy sauce, brown sugar, H-06 LIFTOFF, vinegar, sesame oil and chilli flakes in a small bowl. Mix the cornflour with the water separately, then stir it into the sauce.
HEAT THE PAN.
Place a large frying pan or wok over high heat. Add the oil and allow the pan to become properly hot before adding the beef.
BROWN THE BEEF.
Add the beef mince and spread it across the pan. Leave it undisturbed for a minute to develop colour, then break it apart with a spatula and continue cooking until deeply browned.
ADD THE GARLIC.
Add the minced garlic and cracked black pepper. Stir-fry for 30–60 seconds until fragrant, taking care not to burn the garlic.
ADD THE FIRECRACKER SAUCE.
Pour the prepared sauce into the pan. Stir thoroughly so every piece of beef is coated.
MAKE IT STICKY.
Continue cooking over medium-high heat for 3–5 minutes until the sauce reduces, thickens and clings tightly to the beef.
CHECK THE BALANCE.
Taste and adjust with a little more H-06 LIFTOFF for heat, soy sauce for salt or a small splash of vinegar for sharpness.
SERVE IMMEDIATELY.
Spoon the firecracker beef over steamed rice. Finish with spring onion, sesame seeds, steamed greens and an optional extra drizzle of H-06 LIFTOFF.
HARRY'S TIP
LET IT BROWN.
Do not move the beef constantly. Give it time against the hot pan so it develops dark, caramelised edges before you break it apart. Grey mince is technically cooked. Brown mince actually tastes good.
THE IMPORTANT PART
FIRE IT UP WITH
H-06 LIFTOFF.
Roasted garlic depth followed by building ghost pepper heat. It turns a fast weeknight beef dish into something considerably less responsible.
SHOP H-06 LIFTOFF