Lemongrass beef stirfry

29 Nov

Lemongrass beef stirfry

Stirfries are standard mid-week fare in our house, especially if I have beansprouts to use up. The vegetables vary with the contents of the fridge, but I always like to have carrot, peppers, onion and something green like mange tout, snowpeas or broccoli.

Marinating the beef before stirfrying adds a nice depth of flavour to the dish.

Lemongrass beef stirfry
(serves 4)

  • 2 cloves garlic, minced
  • 1″ piece of ginger, peeled and grated
  • 2 Tb soy sauce
  • 1 stick lemongrass, outer leaves removed then chopped
  • 1 Tb sesame oil
  • 1/2 chilli, finely chopped (or to taste)
  • 400g rump steak, thinly sliced
  • 1 Tb vegetable oil
  • 1  onion, sliced thinly
  • 1 carrot, peeled and thinly sliced
  • 1 red pepper, thinly sliced
  • a handful of mange tout, halved lengthwise
  • 1 cup bean sprouts
  • 2 spring onions, sliced diagonally
  1. Whizz together the garlic, ginger, soy sauce, lemongrass, sesame oil and chilli to make a marinade.
  2. Put the sliced steak into a shallow dish and pour over the marinade. Set aside for at least half an hour.
  3. Heat the oil in a wok over high heat. Add the beef along with the marinade and fry for a couple of minutes.
  4. Add the vegetables one at a time: first the onion, then the carrot, red pepper, mange tout, bean sprouts and spring onions.
  5. Stir fry until the vegetables are tender but still crisp, taking care not to overcook. Serve with steamed rice.

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