Spicy sriracha beef served with coconut, lime and sriracha vegetable noodles.
Pre-heat a griddle pan to a high heat, brush steak with a little of the oil and fry for 3-4 minutes on each side, until cooked to your liking. 30 seconds before the end of cooking sprinkle each side with approximately 1 tsp of the Sriracha Street Food Seasoning. Remove steak from pan and allow to rest for 4-5 minutes.
Meanwhile heat the remining oil in a wok or sauté pan. Fry the courgette, carrot, pepper and spring onion for 3-4 minutes, then add the noodles and heat through.
Combine the juice of half the lime with the coconut cream, water, honey and 2 tsp of the Sriracha Street Food Seasoning and add to the pan and heat through for a further 1-2 minutes.
Slice beef and divide between to plates atop the noodles. Garnish with a wedge of the remaining lime and extra Sriracha Street Food seasoning to taste.
*To slice vegetables into ribbons use a vegetable speed peeler, julienne peeler or spiraliser.