Lemongrass and Chilli Beef Stirfry

Lemongrass and Chilli Beef Stirfry


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 use http://www.lidl.ie/en/index.htm 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!


  • 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


  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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