Beef and lemongrass stir-fry
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Super easy, super tasty and ready in a flash!
Ingredients
Canola oil
1 tbs
Beef rump steak, raw
400 g, (buy 500g) thinly sliced
Fresh lemongrass
1 piece(s), pale section only, finely grated
Eschalot(s)
3 whole, thinly sliced
Vegetable mix, non-starchy, fresh
700 g, Asian leaf blend variety
Fish sauce
2 tbs
Vietnamese dipping sauce
⅓ cup(s), (80ml)
Instructions
1
Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Add one-third of the beef and stir-fry for 1–2 minutes or until browned. Transfer to a plate. Repeat with remaining beef, in 2 batches, adding 1 teaspoon oil with each batch.
2
Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry lemongrass and eschalots for 2 minutes or until fragrant and softened. Add vegetables and stir-fry for 2 minutes or until just wilted.
3
Return beef to wok with fish sauce and dipping sauce and stir-fry for 1 minute or until heated through. Serve.
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