Image Credit: RecipeTin Eats

• 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!)

1. Prepare the Sauce: In a small bowl, combine all Firecracker sauce ingredients and set aside.
2. Cook the Beef: Heat oil in a large pan over high heat. Add the beef, breaking it apart as it cooks, until no raw meat remains (about 2½ minutes). Stir in garlic and chili flakes, cooking for another minute.
3. Caramelize the Beef: Pour in the Firecracker sauce, stirring to coat. Let it cook for 5 to 7 minutes, stirring occasionally at first, then more frequently towards the end, until the sauce thickens and the beef develops a rich caramelization. This step enhances the flavor!
4. Add Water: Stir in water and cook for another minute to create a saucier texture.
5. Serve: Spoon the beef over rice, garnished with sesame seeds and green onions. For extra heat, drizzle with sriracha. Serve with your choice of vegetables and enjoy!

Notes:​

• Spice Level: Moderately spicy but not overwhelming. Reduce heat by using less or omitting chili flakes. Adjust sriracha only if necessary, as it adds essential flavor.
• Sweetness: The sugar helps balance the spice and develop caramelization. Cutting back on sugar will make the dish spicier and slightly alter the traditional Firecracker sauce taste.
• Protein Options: Works well with ground pork, chicken, or turkey. For crumbled tofu, reduce sugar by 1 tablespoon.
• Soy Sauce: Use light or all-purpose soy sauce. Avoid dark soy, as it will overpower the dish.
• Rice Vinegar Substitute: Apple cider vinegar can be used instead.
• Sriracha: This Thai chili sauce is widely available and adds more than just heat—it enhances the dish with garlic, vinegar, sugar, and salt.
• Storage: Leftover beef can be refrigerated for 3–4 days or frozen for up to 3 months. When reheating, add a splash of water to restore moisture.
• Nutrition: Information provided is for beef only, excluding rice and vegetables.