Chili and Lime Beef Served With Rice Noodles Recipe

Name: Chili and Lime Beef Served With Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 (100 g) beef minute steaks, cut into thin strips; 200 g dried rice stick noodles; 120 ml vegetable oil; 1 red onion, cut into thin wedges; 2 garlic cloves, thinly sliced; 2 cm piece ginger, cut into julienne (matchsticks); 2 tablespoons oyster sauce; 2 long red chilies, seeded, thinly sliced on the diagonal; 150 g green beans, trimmed, sliced on the diagonal into 3cm lengths; ¼ cup coriander leaves; ¼ cup mint leaf; 2 garlic cloves, roughly chopped; 2 limes, zested, juiced; 1 long red chili, roughly chopped; 1 stalk lemongrass, white part only, roughly chopped; 2 cm piece ginger, roughly chopped; 5 coriander, roots washed; 55 g brown sugar; 60 ml vegetable oil

Servings: persons

5 (100 g) beef minute steaks, cut into thin strips
200 g dried rice stick noodles
120 ml vegetable oil
1 red onion, cut into thin wedges
2 garlic cloves, thinly sliced
2 cm piece ginger, cut into julienne (matchsticks)
2 tablespoons oyster sauce
2 long red chilies, seeded, thinly sliced on the diagonal
150 g green beans, trimmed, sliced on the diagonal into 3cm lengths
¼ cup coriander leaves
¼ cup mint leaf
2 garlic cloves, roughly chopped
2 limes, zested, juiced
1 long red chili, roughly chopped
1 stalk lemongrass, white part only, roughly chopped
2 cm piece ginger, roughly chopped
5 coriander, roots washed
55 g brown sugar
60 ml vegetable oil

1
To make marinade, process all ingredients in a food processor until finely chopped.
2
Reserve 1 tablespoon.
3
Combine beef and remaining marinade in a bowl, and stand for 30 minutes.
4
Meanwhile, place noodles in a heatproof bowl, cover with boiling water and soak for 8 minutes or until soft.
5
Drain and set aside.
6
Heat 2 tablespoons oil in a large wok over high heat.
7
Add half the beef and stir-fry for 3 minutes or until browned and just cooked.
8
Transfer to a plate.
9
Wipe out wok with paper towel.
10
Repeat with 2 tablespoons oil and remaining beef.
11
Wipe out wok with paper towel.
12
Heat remaining 2 tablespoons oil in wok over high heat.
13
Add onion, garlic and ginger, and stir-fry for 5 minutes or until starting to turn golden.
14
Taking care as mixture will spit, add oyster sauce, chillies, beans and reserved marinade.
15
Stir-fry for a further 5 minutes or until vegetables are just tender.
16
Add noodles, beef, any meat juices and half the herbs, and toss to combine.
17
Season with salt and pepper.
18
Divide among bowls, scatter with remaining herbs and serve with lime cheeks.

1247

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 (100 g) beef minute steaks, cut into thin strips, 200 g dried rice stick noodles, 120 ml vegetable oil, 1 red onion, cut into thin wedges, and more.

Yes, Chili and Lime Beef Served With Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili and Lime Beef Served With Rice Noodles

How did you like this recipe?

Frequently Asked Questions