Meat Smoke Fire

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Meat Smoke Fire

Firecracker Beef

Firecracker Beef

If you’re looking for a quick midweek cook that still brings full-on Big Green Egg flavour, this Firecracker Beef is one of those dishes you’ll come back to again and again. It takes simple beef mince and transforms it into something seriously addictive: sticky, spicy, savoury and just a little bit sweet, with those gorgeous crispy edges you only get from cooking fast and hot in the wok on the Egg. Paired with egg-fried rice that soaks up every last drop of that firecracker sauce, it’s a complete meal that delivers big on comfort without demanding much time or effort.

This is classic wok cooking on the Big Green Egg—high heat, constant movement, and incredible flavour. The EGG’s controllable temperature makes it perfect for achieving that smoky sear while keeping everything tender and juicy. It’s also a brilliant way to use up store-cupboard ingredients and turn them into something exciting.

Serve it piled high in bowls, finished with spring onions, sesame or a squeeze of lime. Whether you’re feeding the family or just craving something bold and satisfying, this Firecracker Beef ticks every box: quick, punchy and absolutely delicious cooked over charcoal.

Cooking surfaces

Wok

BBQ Temperature

200°C

BBQ Temperature

Ingredients

For the sauce

    • 4 tbsp sriracha – we like the extra garlic version if you can get it
    • 2 tbsp runny honey
    • 2 tbsp light soy sauce
    • 2 tbsp rice wine vinegar

    For the beef

    • 1 tbsp veg oil
    • 1 onion, sliced thinly into strips
    • 500g chunky beef mince, we like minced chuck steak
    • 2 cloves garlic, chopped
    • 1 thumb-sized piece of ginger, grated
    • 1 Thai long red chilli
    • Sesame seeds to garnish
    • 4 spring onions to garnish
    • Cooked jasmine rice

    Equipment

    Method

     For your sauce

    1. Add all of the ingredients to a bowl and mix together.

    For your beef

    1. Set up your Egg for a direct cook at 180°C.
    2. Add your ConvEGGtor basket and your wok, and allow to warm until the wok just starts to smoke.
    3. Add your veg oil and onion. Cook for a couple of minutes until the onion starts to soften. 
    4. Add your beef and cook until it browns. 
    5. Add your 1/2 your chopped chilli, ginger and garlic, and 3/4 of your sauce.
    6. Now fry 1 minute or so until it starts to caramelise. 
    7. Serve with some jasmin rice, and garnish with sesame seeds and chopped spring onions.
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