Sunday, 1 September 2013


I love the combination of chili and lime. Citrus is one of my favourite flavours and partnered with the punch of chili is just divine and perfect for the warmer nights. Seeing as winter is lifting and gloriously sunny days and warmer evenings are starting to happen this was the perfect dinner dish!


500 grams rump steak
4 cloves garlic chopped
2 limes zested and juiced
1 long red chili
1 stalk of lemongrass chopped
2 cm piece of ginger roughly chopped
5 coriander roots well washed
60 grams coconut sugar
60 mls vegetable oil
200 grams rice noodles
vegetable oil
1 red onion cut into thin wedges
4 cloves of garlic roughly chopped
2 cm ginger julienned
2 tbs oyster sauce
2 long red chillies deseeded and sliced
200 grams green beans trimmed and sliced into 2cm battens
handful of coriander, leaves picked
handful of mint, leaves picked

Place all the marinade ingredients into a blender and blitz until smooth. Pour over beef leaving 1 tbs behind and allow to marinate for 30 minutes.

Pour boiling water over noodles and allow to sit while preparing the rest of the salad. Fry beef in a little oil to just under desired finish. Eg cook to rare if you like you meat medium rare. Remove from pan and allow to rest. Clean out pan and add a little more oil and add onion, garlic and ginger and cook stirring for 5 minutes until softened and starting to get some colour. Add oyster sauce, reserved marinade and beans and cook for a further 5 minutes, meanwhile slice up steak. Once beans are tender add drained noodles, steak and half of the herb and toss. Serve up and scatter remaining herbs over the top. Serves 2.


Please leave a comment :D