Honey Lime Beef & Veggie Vermicelli Stir Fry

Ingredients:

• 500g beef rump or scotch fillet, thinly sliced

• 1 tbsp plain flour

• Salt and pepper, to season

• 2 tbsp extra virgin olive oil

• 1 brown onion, sliced

• 3 garlic cloves, minced

• 1 red capsicum, thinly sliced

• 2 carrots, julienned or thinly sliced

• 200g green beans, trimmed and halved

• 1 large bunch pak choy, roughly chopped

• 200g vermicelli rice noodles

• ¼ cup coconut aminos

• 2 tbsp honey

• Juice of 1 lime

• 1 tsp chilli flakes (or to taste)

• 2 tbsp sesame seeds

• Fresh parsley, chopped, to serve

Let’s Make It:

1. Slice the beef into thin strips and season generously with salt and pepper. Sprinkle over the plain flour and toss until the beef is evenly coated.

2. Prepare the vermicelli noodles according to the packet instructions. Drain and set aside.

3. Heat 1 tablespoon of extra virgin olive oil in a large frying pan or wok over medium-high heat. Once hot, add the beef in batches and cook until just browned. Remove from the pan and set aside.

4. Add the remaining olive oil to the pan, then add the onion, garlic, capsicum, carrot, green beans and pak choy. Cook for 4–5 minutes, stirring often. If possible, place a lid on the pan for a couple of minutes to help the vegetables steam while still remaining slightly crisp.

5. Return the beef to the pan with the vegetables.

6. Add the coconut aminos, honey and lime juice, stirring well to coat everything evenly.

7. Sprinkle over the chilli flakes and sesame seeds, then stir through until combined.

8. Add the cooked vermicelli noodles and gently toss everything together until the noodles are coated in the sauce and heated through.

9. Serve topped with fresh chopped parsley and an extra sprinkle of sesame seeds.

Optional: Serve with fresh lime wedges and sliced spring onions for extra freshness.