Chilli, Lemongrass and Ginger Beef with Vermicelli Noodles
A quick and easy Asian inspired dish with fragrant flavours of lemongrass and ginger
400g beef rump or striploin steak, trimmed, thinly sliced
All in All Chilli Lemongrass and Ginger Marinade
3 tablespoons sunflower oil
1 teaspoon fish sauce & dark soy sauce (optional)
150g vermicelli noodles
3 spring onions, thinly sliced
¼ cup fresh coriander
1 cup sliced sugarsnap peas
Juice of ½ lime
Place beef in a bowl, add 1 table spoon of vegetable oil and sprinkle the All in All Chilli Lemongrass and Ginger marinade over the top. Mix well and place in a fridge while preparing the rest of the ingredients.
Optional – for stronger flavour a table spoon of fish sauce and soy sauce can be added to the marinated beef.
Cook the vermicelli according to the packet instructions. Add sliced sugar snap peas 1 min before end of the cooking time.
Heat 2 teaspoons oil in a wok or large pan over medium-high heat. Add the beef and cook, turning, for approx. 5-7 minutes, until browned.
Toss the spring onions and chopped coriander with the rice noodles.
Top with the cooked seasoned beef, squeeze the juice of half a lime over the top before serving.
- Serves 2
- Preparation time: 20 minutes