W EEK END with friends VIETNAMESE LUNCH FOR FOUR

FRESH AND FRAGRANT WITH A TOUCH OF SWEETNESS, THESE DISHES HIT THE SPOT! Lemongrass Chilli Beef with Broccolini Serves 4, Prep 15 mins, Cook 10 mins

600g beef eye fillet, trimmed, thinly sliced 2 stalks lemongrass, white part only,

finely chopped 2 birdseye chillies, finely chopped 2 tblsps lime juice 2 tsps sesame oil 2 tblsps vegetable oil 1 bunch broccolini, trimmed, halved

crossways 1 small red onion, cut into thin wedges Steamed jasmine rice, to serve

DRESSING ¹⁄³ cup caster sugar ½ cup water 2 tblsps fish sauce 2 tblsps soy sauce

1 To make dressing, place all ingredients in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until reduced by half. Transfer to a heatproof jug. Refrigerate until cool. 2 Combine beef, lemongrass, half the chillies and 2 tablespoons of the dressing in a large bowl. Mix well. Refrigerate, covered, for 30 minutes. 3 Add juice, sesame oil and remaining chillies to remaining dressing in jug. Refrigerate. 4 Heat half the vegetable oil in a wok over a medium to high heat. Add broccolini. Stir-fry for about 2 to 3 minutes, or until tender. Remove. Cover to keep warm. 5 Heat same wok over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until browned. Transfer to a large bowl. Cover to keep warm. 6 Add remaining oil to same hot wok. Add onion. Stir-fry until soft. Stir through beef. 7 Serve beef and broccolini with rice. Pour over remaining dressing.