Thai style lemongrass beef stir fry - Serves 4
Fragrant and light, with hints of kaffir lime
Best served with Jasmine rice and crisp iceberg lettuce
Preparation time 15-20 minutes
Cooking time 10 minutes
~10cm lemongrass, finely chopped
~2cm x 1 cm ginger - finely chopped
2-3 cloves garlic crushed
2 birds eye chillies (Adjust to taste)
4-6 kaffir lime leaves - chopped roughly
1/2 juice from lime
Zest from 1/2 lime
2 tablespoons fish sauce
(If you think you were a little overzealous with the fish sauce, you can save it with a bit of water to dilute)
1/2 cube palm sugar, grated
~1-2 tablespoons canola oil to coat the beef and marinate
400g beef stir fry strips/scotch fillet
Salt and pepper
- Chop up lemongrass, ginger, garlic, chillies and kaffir lime leaves - add to bowl.
- Add beef and mix through with the lime juice, zest, oil, and fish sauce. If you think you were a little overzealous with the fish sauce, add some water to dilute. Grate some palm sugar over the top.
- Set aside for at least 30 minutes at room temperature
- To achieve that chargrilled flavour - cook on non-stick fry pan with no oil. Line beef across pan, one layer and turn beef as cooks and achieves that crispy, dark colour. You may need to do batches, depending on the size of your pan.
To add some crunch - you can get some iceberg lettuce leaves and wrap the rice or rice vermicelli and beef in a roll - like a rice paper roll! :)
Alternatively you can chop up the lettuce and serve salad like - with rice vermicelli instead of rice.