Pov: These Creamy Coconut Chili Crunch Beef & Shells Just Be

• servings: Serves 4
• total time: 1 minute

Ingredients

1 lb ground beef

½ medium onion, diced

1 red bell pepper, diced

1 bunch broccoletti, chopped

4 cloves garlic, minced

1 tbsp fresh ginger, minced

Kosher salt and black pepper, to taste

1 can (13.5 oz) coconut milk

½ cup beef stock, plus more as needed

1 whole bottle Momofuku Chili Crunch Sauce

12 oz pasta shells, cooked

Sesame seeds, for garnish

Sliced scallions, for garnish

Directions

Brown the beef in a large skillet, letting it get crispy around the edges. Season with salt and pepper.

Add the onion and bell pepper and cook until softened. Stir in the garlic and ginger and cook for another minute.

Pour in the coconut milk, beef stock, and the whole bottle of Chili Crunch Sauce. Add the broccoletti and simmer until tender.

Stir in the cooked shells until coated. Add a splash of stock if the sauce is too thick.

Top with sesame seeds and scallions and enjoy!