Chili and Lime Beef Served With Rice Noodles

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“This Asian recipe is both spicy and tangy, it makes a quick midweek meal.”
1hr 10mins

Ingredients Nutrition

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

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