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INGREDIENTS (Serves 3-4)

• 2 tbsp ground oil
• 1 onion, roughly chopped
• 3 cloves garlic, sliced
• 500g beef mince – I use 15-20% fat
• 100g cavolo nero, stalks removed and roughly chopped
• 2 tbsp gochujang
• 1 tbsp tomato puree
• 1 tbsp crispy chilli oil
• 1 tbsp dark soy sauce
• 1 tsp white wine vinegar
• A large handful of coriander leaves
• Siracha to serve
• Rice and salad to serve

METHOD:

1. Heat a wok over a high heat. Add the oil and swirl around. Chuck in the onion and garlic and stir-fry for 3-4 minutes until golden. Add the beef and stir-fry for 3-4 minutes until you cant see any more pink colour on the meat. Add the cavolo nero and continue to stir-fry for 1-2 minutes until wilted. The beef should be cooked and a little crispy at the edges
2. Add the gochujang, tomato puree, chilli oil, soy, vinegar and 2 tbsp water to the wok. Stir-fry so that the sauces come together and coat the beef. Throw in the coriander, mix together and serve immediately with rice, salad and siracha