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
- 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
- Whizz together the garlic, ginger, soy sauce, lemongrass, sesame oil and chilli to make a marinade.
- Put the sliced steak into a shallow dish and pour over the marinade. Set aside for at least half an hour.
- Heat the oil in a wok over high heat. Add the beef along with the marinade and fry for a couple of minutes.
- Add the vegetables one at a time: first the onion, then the carrot, red pepper, mange tout, bean sprouts and spring onions.
- Stir fry until the vegetables are tender but still crisp, taking care not to overcook. Serve with steamed rice.