Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 19/07/2025. See terms.
Join now
Photo of Beef and lemongrass stir-fry by WW

Beef and lemongrass stir-fry

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Chilli paste and jasmine rice. TIP: Asian leaf blend is a mixture of chopped Asian greens such as bok choy, pak choy, wombok and tatsoi, plus carrot. It is available in the fresh produce section of most supermarkets. If unavailable use any chopped Asian greens.

You might like

You might like