Defrost the beef thoroughly. For best results, allow it to rest at room temperature for extra 10 minutes before cooking.
Cut the rump steak into thin slices (2-3mm).
Cut the peppers into thin stripes.
Chop the spring onions, keep the white and green parts separately.
Grate the ginger (you should have approx. 4 tsp) and thinly chop the garlic.
Thinly chop the chilli pepper.
In a small bowl mix the soy sauce and sugar.
Put the rice noodles in a big pot and pour in boiling water to cover them completely. Cover with a lid for 3-4 minutes; drain.
In a wok (or a big frying pan) heat up the oil, add the grated ginger and garlic, stir and fry for 10-15 seconds.
Add the white parts of the spring onions and fry for 1 minute, then add the peppers and stir-fry for 1 minute longer. Finally, add the beef, stir fry everything for approx. 2-3 minutes till the meat changes colour to brown.
Add the rice noodles, chilli, green parts of spring onions and soy sauce with sugar, stir everything well.
Divide into 4 bowls, serve with coriander and quarters of lime.*
* Both coriander and lime juice add the great, fresh taste to this stir fry so you shouldn’t omit them.