Lemongrass and chilli beef stir fry
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ready in a flash - lemongrass and lime add terrific tangy flavours to lean rump steak.
Ingredients
Canola oil
1 tbs
Beef rump steak, raw
400 g, (buy 500g) fat trimmed, thinly sliced
Brown onion
1 large, cut into thin wedges
Garlic
2 clove(s), crushed
Fresh lemongrass
1 piece(s), trimmed, finely grated
Fresh red chilli
1 whole, deseeded, finely chopped
Broccolini
2 bunch(es), trimmed, cut into 4cm lengths
Red capsicum
1 medium, thinly sliced
Chicken stock
¼ cup(s), (60ml)
Soy sauce
2 tbs
Fish sauce
1 tbs
Lime juice
1 tbs
Caster sugar
1 tsp
Instructions
1
Heat half the oil in a wok over high heat. Stir-fry the beef, in batches, for 2–3 minutes or until browned. Transfer to a plate.
2
Add the onion and stir-fry for 2 minutes. Add the garlic, lemongrass and chilli and stir-fry for 1 minute or until fragrant.
3
Add the broccolini, capsicum and stock and stir-fry for 2 minutes or until the broccolini is just tender. Return beef to the wok with the soy and fish sauces, juice and sugar. Stir-fry until heated through. Serve the stir-fry with the steamed rice.
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