Instructions

• Prep: slice the 1/3 cup green onions; mince the 3–4 cloves garlic; chop the shallot; thinly slice the 1–2 bell peppers; chop 1 cup broccoli florets; chop 1/2 cup basil; beat the 1 egg in a small bowl. Measure out the 1/3 cup tamari: set aside 2 tablespoons to add while browning the beef and reserve the remaining tamari for finishing.
• Heat 1/4 cup sesame or olive oil in a large skillet over medium heat. Add the sliced green onions and cook, stirring occasionally, until very fragrant, about 3–5 minutes.
• Lower the heat to medium-low, add 2 tablespoons butter, 1–3 tablespoons Thai red curry paste (to your taste), the minced garlic, chopped shallot, and chili flakes (to taste). Cook, stirring, about 2 minutes until fragrant.
• Increase the heat to medium-high and add the 1 pound lean ground beef. Break it up and cook until browned and no longer pink, about 5 minutes. Pour in the reserved 2 tablespoons tamari and the 1 teaspoon honey, stir, and let the mixture caramelize for about 2 minutes.
• Push the beef to one side of the skillet. Pour the beaten egg into the empty side and scramble it until just set, then mix the egg into the beef. Add the sliced bell peppers and chopped broccoli and cook, stirring, until the vegetables are crisp-tender, about 2–3 minutes.
• While the beef is finishing, cook the 4 squares ramen/egg noodles or 6 ounces rice noodles according to package directions; drain. Add the drained noodles to the skillet (or return the beef mixture to the pot with the noodles), pour in the remaining tamari (the rest of the 1/3 cup), and toss together over medium heat for 2–3 minutes until everything is well combined and heated through.
• Remove from heat, stir in the 1/2 cup chopped basil, and adjust chili flakes or curry paste if desired. Serve immediately.