Beef and Lemongrass Stirfry

Serves: 4
Ready In: 20 minutes
Method:
  1. Slice Beef into thin strips and drizzle with a little oil.
  2. Heat the wok and stir-fry the Beef in two batches.
  3. Reheat wok, add 1 tbsp oil, 2 tsp each grated ginger and chopped lemongrass, and 3 spring onions cut into 3cm pieces. Stir-fry for 1 minute.
  4. Add 1 thinly sliced red capsicum, and 1 chopped red chilli if you like. Stir-fry for 1 minute more.
  5. Return Beef to wok, add ¼ cup each of sherry and kecap manis, and 1 tbsp fish sauce. Toss to warm through.
  6. Serve tossed with fresh rice noodles or steamed rice.
Ingredients:
  • 500g beef rump, thinly sliced
  • 2 tbsp oil
  • 2 tsp grated ginger
  • 2 tsp finely chopped lemongrass (white part only)
  • 3 spring onions, cut int o 3cm lengths
  • 1 large red capsicum, thinly sliced
  • 200g green beans, diagonally sliced
  • 1 SMALL red chilli, finely chopped (optional)
  • 1/4 cup sherry or rice wine
  • 1/4 cup kecap manis or soy sauce
  • 1 tbsp fish sauce
  • rice noodles or steamed rice, to serve
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