Beef and lemon­grass stir fry

Isis Town and Country - - Life Easy Eating -

Serves 4 In­gre­di­ents

450g rump steak cut into strips then flat­tened with a meat mallet or sim­i­lar 1 tbs light olive oil 2 cloves gar­lic, sliced 2 red chili, de­seeded and sliced 1 onion, sliced 2 sticks cel­ery, sliced ½ bunch bok choy, sliced ¼ white cab­bage, sliced 100g snow peas, sliced For the mari­nade/stir fry sauce Makes 1 cup 1 stalk of lemon grass 3 cloves gar­lic 3 tbs fresh ginger 2 long red chili de­seeded and chopped 3 tbs fish sauce 2 tbs lime juice 3 tbs palm su­gar ¼ tsp se­same oil 3 tbs soy sauce

Method

For the mari­nade, roughly chop the lemon­grass and place it into a blender or food pro­ces­sor with the rest of the in­gre­di­ents and blend un­til com­bined. This will keep in the fridge for up to a month; you can add a cou­ple of ta­ble­spoons of light olive oil to make it a great dress­ing for a salad or steamed veg­eta­bles. For the stir fry, I find that flat­ten­ing out the beef strips gives a more ten­der style of beef and quicker cook­ing in­stead of the strips which al­ways seem to dry out. Com­bine the beef with 3 ta­ble­spoons of the mari­nade and mix well, leav­ing the beef to mari­nade in the fridge for at least 2 hours, overnight is great as it will help ten­derise the beef. In a wok or fry­pan, heat the oil over a mod­er­ate to high tem­per­a­ture and cook the beef in batches, the beef will only take about 6-8 sec­onds on each side, as it will con­tinue cook­ing when we add it all to­gether. Add in an­other tea­spoon of oil and then cook the gar­lic, chili and the onions for 4 min­utes un­til just start­ing to soften. Add in the cel­ery and cook for an­other 2 min­utes, then add in the bok choy, cab­bage and the snow peas and 2 ta­ble­spoons of water. Stir for 3 min­utes un­til the cab­bage starts to wilt and the snow peas change to a bright green, add in the cooked beef and an­other 2 ta­ble­spoons of the mari­nade. Stir once and then serve with brown or wild rice.

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