Recipe: 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


Place all marinade ingredients in a food processor. Blitz till well combined into a paste. Add more water if too thick. Remove 1-2 tsp into another bowl. Combine marinade and beef coat well and allow to stand for 30 minutes.

Meanwhile cook the noodles as directed on pack. Heat halve the coconut oilin a non stick, non toxic fry pan and stirfry beef for 3 minutes. Transfer to a plate.

Using the rest of the oil add the onion, garlic and ginger, cook on a medium heat til translucent. Add the chilli, beans and remaining marinade, stirfry under vegetable tender (approximately 5 minutes).

Add the noodles and beef as well as halve the herbs. Toss to combine. Serve in a bowl and scatter with remaining herbs and serve with a lime wedge.