Lime & Chili Beef with Rice Noodles

Lime & Chili Beef with Rice Noodles


  • 100gms beef minute steaks (organic, grass fed), cut into thin strips
  • 50gms dried rice noodles
  • ½ tsp coconut oil
  • ½ red onion, cut into thin slices
  • ½ cm piece of ginger, finely sliced
  • 1 clove garlic, crushed
  • ½ Tbsp Oyster Sauce
  • ½ long red chilli, seeded and thinly sliced
  • 100gms green beans, trimmed and sliced
  • ¼ cup coriander leaves (cilantro)
  • 2 mint leaves
  • ¼ lime, to serve

Lime and Chilli Marinade:

  • 1 garlic clove
  • Juice of ¾ lime
  • ½ long red chilli
  • ½ stem Lemongrass (white only)
  • ½ cm piece of ginger
  • 2 coriander roots, washed
  • 1 -2 Tbps water


  1. Place all marinade ingredients in a food processor.
  2. Blitz till well combined into a paste. Add more water if too thick.
  3. Remove 1-2 tsp into another bowl.
  4. Combine marinade and beef coat well and allow to stand for 30 minutes.
  5. Meanwhile cook the noodles as directed on pack.
  6. Heat halve the coconut oil in a non stick, non toxic fry pan and stirfry beef for 3 minutes. Transfer to a plate.
  7. Using the rest of the oil add the onion, garlic and ginger, cook on a medium heat til translucent.
  8. Add the chilli, beans and remaining marinade, stirfry under vegetable tender (approximately 5 minutes).
  9. Add the noodles and beef as well as halve the herbs.
  10. Toss to combine. Serve in a bowl and scatter with remaining herbs and serve with a lime wedge.