• 225 g beef sirloin steak
  • 28 g fresh coriander
  • 1 bunch spring onions, trimmed and halved
  • 1 stick fresh lemongrass, halved
  • 2 cloves garlic, peeled
  • 3 cm piece of fresh ginger, peeled
  • 1 fresh red chilli, halved and deseeded
  • 140 g medium egg noodles
  • 2 tbsp sunflower oil
  • 100 g green beans, trimmed
  • 1 tbsp reduced salt soy sauce
  • 200 ml reduced fat coconut milk
  • 200 g green cabbage, large outer leaves removed, the remainder finely shredded
  • 1 lime, halved


  1. 1

    Slice the steak into 1cm strips. Cover and set aside.

  2. 2

    Place the coriander, spring onions, lemongrass, garlic cloves, ginger and chilli in the bowl of a food processor and pulse until you have a coarse paste.

  3. 3

    Place the noodles in a large bowl and add just enough boiled water to cover. Leave to soak for 5 mins.

  4. 4

    Meanwhile, heat the sunflower oil in a wok or large frying pan and add the strips of beef and quickly stir-fry for a few mins until browned. Add the paste and green beans and fry for about 2-3 mins, tossing together well, until all the beef strips are coated in the paste.

  5. 5

    Add the soy sauce, coconut milk and cabbage and cook for a further 2-3 mins or until the beef is cooked through.

  6. 6

    Drain the noodles and divide between two serving bowls. Spoon over the beef and sauce and squeeze over some lime juice to taste.

Nutritional Details

Each serving provides
  • Energy 2948kj 704kcal 35%
  • Fat 43.1g 62%
  • Saturates 17.1g 86%
  • Sugars 10.6g 12%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 511kj/122kcal

Each serving provides

37.0g carbohydrate 10.3g fibre 36.8g protein

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