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