Step 1

Heat oil in a wok or large frypan over high heat and swirl to coat.

Step 2

Add garlic and chilli, and stir quickly, so they don’t burn. After 5-10 seconds add the beef mince. Allow the beef to cook and brown, ensuring you don’t stir too much. Once all the mince is brown, add the fish sauce and stir to coat. Add the kecap manis and stir for 5-8 minutes or until beef becomes caramelised.

Step 3

Add Chinese broccoli and stir to coat. Cover with lid for 20 seconds until it starts to wilt. Add cabbage and capsicum, and stir to mix evenly. Turn off heat. When ready to serve, squeeze over lime juice, add Thai basil and serve with noodles.