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Lemongrass-Beef Stir-Fry

This classic stir-fry dish is so quick and easy to create. Serve with crisp basil leaves and plenty of brown rice.

Lemongrass-Beef Stir-Fry

This classic stir-fry dish is so quick and easy to create. Serve with crisp basil leaves and plenty of brown rice.

Serves 4

2 lemongrass stalks, chopped

4 garlic cloves, peeled

2 tbsp fish sauce

1 tbsp caster sugar 

400g beef fillet, sliced

1 tsp sesame oil

1 long red chilli, thinly sliced

1 bunch broccolini, sliced

200g green beans, trimmed

4 celery stalks, sliced diagonally, plus ½ cup celery leaves

1 tbsp soy sauce

2 tbsp vegetable oil

½ cup Thai-basil leaves

steamed brown rice, to serve

Place lemongrass, garlic, fish sauce, and sugar in the bowl of a food processor; pulse to form a paste. Place paste into a bowl with beef; toss to combine. Let marinate for 10 minutes. 

Heat sesame oil in a large wok or nonstick frying pan over high heat. Add beef and cook in batches for 2-3 minutes. 

Add chilli, broccolini, and beans, and cook, stirring, for 3 minutes. Add celery and cook for 1 minute. Add soy sauce and toss to combine. Remove stir-fry from wok. 

Heat vegetable oil in the pan over high heat and cook basil leaves for 1-2 minutes, or until crisp. Drain on paper towel; transfer to serving platter.

Top beef with crisp basil leaves and serve with brown rice.

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