Vietnamese Beef Noodles

In a large bowl, add the garlic, ginger, oyster sauce, fish sauce, brown sugar, warm water (check the ingredients list for the amount), coriander stalks and a drizzle of olive oil. Squeeze over the juice from a lime wedge and stir to combine (add as much or as little lime juice as you like depending on your taste preference). Add the beef rump steaks and toss to coat in the marinade. Set aside.

While the beef is marinating, place the rice stick noodles (use the suggested amount) in a large bowl and pour over enough boiling water to completely cover the noodles. Soak for 8-10 minutes, stirring gently with a fork to separate. Note: Be sure to add the suggested amount of noodles to ensure your dish is balanced, just the way we planned it! Drain and return to the bowl. TIP: Drizzle the noodles with a little olive oil to prevent sticking.

While the noodles are soaking, heat a large frying pan over a high heat. Once hot, add the marinated beef steak (allow the excess marinade to drip back into the bowl) and cook for 1-2 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak but cook for a little less if you like it rare or longer if you like it well done. Set aside on a plate and cover with foil to rest for 5 minutes. Slice into 1 cm strips.

Return the frying pan to a medium-high heat and add a drizzle of olive oil (if needed). Add the red capsicum, the carrot and the red onion and cook for 1-2 minutes, or until softened. Add the Asian greens and cook for 2-3 minutes, or until wilted. Pour over the reserved marinade and cook for 1 minute, or until bubbling. Remove the pan from the heat and stir through the rice noodles. Toss to coat the noodles in the sauce.