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Chilli and lemongrass beef

Cooking Time: 14 Mins minutes

Ingredients (serves 4)

1 chilli Chilli (chili), red, raw

1 piece Lemon Grass

3 piece Bread, garlic & cheese, made with butter

1 teaspoon Sugar, raw

3 tablespoon Sauce, fish, Asian, commercial

2 tablespoon Oil, sunflower

1 steak Beef, rump steak, lean, raw

1 serve Noodles, rice, with prawns & vegetables (pad Thai), Thai restaurant style

1 teaspoon Coriander, dried


  • Method Place chilli, lemongrass, ginger and garlic in a food processor and whiz into a paste. Add palm sugar, lime juice, fish sauce and 1 tablespoon oil and whiz to combine. Toss the beef in a bowl with half the marinade. Chill for 15 minutes. Meanwhile, cook the vermicelli according to the packet instructions. Drain, refresh under cold water and toss with remaining marinade. Heat 2 teaspoons oil in a wok or large pan over medium-high heat. Add half the beef and cook, turning, for 5-7 minutes, or until browned. Repeat with remaining 2 teaspoons oil and beef. Keep warm. Toss spring onions and herbs with the rice noodles, then top with the beef and serve.


Ingredients (serves 4) 1 long red chilli, chopped 1 lemongrass stem (inner core only), finely chopped 3cm piece ginger, chopped 3 garlic cloves 1 tbsp grated palm sugar Juice of 1 lime 3 tsp fish sauce 2 tbsp sunflower oil 500g rump steak, trimmed, thinly sliced 100g vermicelli noodles 2 spring onions, thinly sliced 1/2 cup each coriander, basil and mint leaves


Video of this recipe

Nutritional Information
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Health Information
  • Asian
  • Italian
  • Salads
  • Soups
  • Indian
  • Casseroles
  • vegetarian
  • Family
  • Budget
  • Biscuit
  • Cakes
  • Kids
  • Dessert
  • In Season
  • Egg Free
  • Low GI
  • Low Fat
  • Low Carb
  • Low Salt
  • Wheat Free
  • Gluten Free
  • Dairy Free
  • Low Chemical
  • Lactose Free
  • Heart Healthy
  • High Protein
  • Cook for one
  • Quick & Easy
  • Diabetes Friendly
  • Organic Vegetarian
  • Preservative/Colour Free
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