Beef and lemongrass stir-fry

Beef and lemongrass stir-fry


Preparation Time: Cook Time:

Ingredients / serves 4

  • 500 g beef rump, thinly sliced
  • 2 tbsp oil
  • 2 tsp grated ginger
  • 2 tsp finely chopped lemongrass (white part only)
  • 3 spring onions, cut into 3cm lengths
  • 1 large red capsicum, thinly sliced
  • 200 g green beans, diagonally sliced
  • 1 small red chilli, finely chopped (optional)
  • ¼ cup sherry or rice wine
  • ¼ cup kecap manis or soy sauce
  • 1 tbsp fish sauce
  • rice noodles or steamed rice, to serve

Method

1.
Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch.
2.
Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute. Add the capsicum, beans and chilli, stir-fry for 1-2 minutes.
3.
Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine. Serve with rice noodles or steamed rice.

Essential Tips

  • Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
  • When stir-frying meat wait at least 30 seconds before tossing or stir-frying so meat has a chance to brown well. This gives the meat great colour and flavour.
  • Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

ACTIVITY

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Beef and lemongrass stir-fry

Beef and lemongrass stir-fry
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From The Community

Alex
Feb 18, 2014 #

Awesome, fresh and yummy!

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