Clean eating Nutrition

Beefing Up: Asian Crispy Beef with Rice Noodles

Asian Crispy Beef with Rice Noodles


When I was at school, we used to have a compulsory daily lunch, normally a grey looking meat and 2 vegetables type of meal.  Those school lunches were pretty sad affairs & as a result I disliked meat for a really long time after I left school. I became a vegetarian for a while in my late teens but once I left College and started trying different recipes with meat it all changed.

Now I eat a little red meat every week.  Not too much and never more than the 18 oz recommendation from the American Institute of Cancer Research. Eating a little red meat as part of your diet supplies your body with vitamin B12, which helps make DNA & keeps nerve and red blood cells healthy, and zinc which keeps the immune system working properly. Red meat also provides protein, which helps build bones and muscles.   I often buy grass-fed organic ground beef which is natural and better quality than the regular kind.  It’s a bit more expensive but as I cook for a family of 4, I find ground beef is better value for money.

This recipe is a balanced meal of crispy ground beef, veggies and some rice noodles.  I used regular rice noodles but you can also use brown rice noodles too.


Asian Crispy Beef with Rice Noodles

Serves 4


2 tbsp chilli lime flavor peanuts

2 cloves garlic

1 tbsp ground ginger

Sesame oil

1 lb organic grass-fed ground beef

1 tsp runny honey

1 tsp fish sauce

1 tsp soy sauce

2 limes

4 0z rice noodles

2 spring onions

1 fresh red chilli

2 large handfuls of fresh mixed salad vegetables, such as round lettuce, carrots & radishes

Handful of cilantro


  1. Put 1 tbsp sesame oil in a frying pan on a medium high heat.  Add the ground beef, stir frying it and break it apart, followed by half the garlic and the ginger & honey.
  2. Stir fry for 5 minutes to crisp up and get golden brown.
  3. Crush the remaining garlic and ginger into a paste, then add the fish and soy sauces and lime juice to make a dressing.
  4. Cook the noodles according to the pack instructions.
  5. Trim the spring onions, then finely slice with the chilli.
  6. Prepare the salad vegetables, breaking the lettuce leaves apart, peeling strips of carrot and halving the radishes.
  7. Plate the salad vegetables then drain and add the noodles.  Spoon over the dressing, sprinkle over the crispy beef, chilli, spring onions and peanuts.
  8. Garnish with the cilantro.


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