Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Cut all the vegetables and keep separate: Peel and grate the carrot using the large holes on a box grater. Cut the sides of the pepper off around the core and slice thinly, or cut with scissors. Cut the green onions thinly with scissors.

Prepare the sauce: Using a rasp, grate the garlic. Measure out the soy sauce, hoisin sauce, sugar, and chili paste. Stir together. Cut the limes in half and using your hands or a juicer, squeeze juice into the sauce. Measure out the fish sauce and keep separate.

Heat oil in a wok over medium heat until hot. Add white onions, stirring constantly, and cook until very soft. Add ground meat, fish sauce and cook until brown. Add thinly sliced red peppers and garlic. Add the sauce mixture and green onions. Turn off the heat and top with herbs. Serve over rice or noodles.