Beef and lemongrass stir fry
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
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.