Lemongrass and Chilli Beef Stirfry

Lemongrass and Chilli Beef Stirfry

 

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Lemongrass and Chilli Beef Stirfry.

This ‘Lemongrass and Chilli Beef Stirfry’ is one of my favourite ‘go to’ recipes as it is a wonderfully easy and quick dinner to cook. It is packed full of fresh Lemongrass flavour with the subtle kick of Chilies.

I useย http://www.lidl.ie/en/index.htmย Flank Steak and it works a treat. Delicious as served here with Rice Noodles or just plain boiled Basmati Rice, I like to use Wholegrain Rice.

Wrap yourself around a steaming bowl of this Lemongrass and Chilli Beef Stirfry and enjoy!

Ingredients

  • 2 sticks of lemongrass, outer skin removed and finely sliced
  • 2 cloves of garlic, crushed
  • 2 flank or sirloin steaks
  • 1 head of pak choi, finely sliced
  • Half a red pepper, sliced lenght ways
  • 4-5 mushrooms, sliced
  • 5 asparagus spears, cut lengthways
  • 5-6 baby corn, cut in half lenght ways
  • 1 red chilli
  • 4 tbsp. fish sauce
  • 4 tbsp. dark soy sauce
  • Squeeze of lime juice
  • Handful of fresh basil, torn
  • Toasted sesame oil
  • Rice noodles, cooked as per packet instructions to serve

Directions

  1. Heat a wok on a high heat until it’s almost at smoking point, add a good drop of sesame oil and immediately add all the veg.
  2. Stir fry the veg over a high heat constantly tossing in the wok.
  3. When cooked (you still want them to have a nice crunch and a good vibrant colour) remove to a plate.
  4. Add another small drop of oil to the pan and add your steak in two batches and stir-fry until just cooked,
  5. Add the lemongrass and garlic and toss for a minute or so taking care not to let the garlic burn.
  6. Add the fish sauce and soya sauce and allow to bubble for a minute or so.
  7. Remove the wok from the heat, squeeze a little lime juice over and scatter over the basil.
  8. Serve tosses through the cooked noodles.

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Lemongrass and Chilli Beef Stirfry.

 

 

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