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