Lemongrass and chilli beef stir fry
lean beef rump steak
400 g, (buy 500g) fat trimmed, thinly sliced
1 large, cut into thin wedges
2 clove(s), crushed
1 piece(s), trimmed, finely grated
fresh red chilli
1 whole, deseeded, finely chopped
2 bunch(es), trimmed, cut into 4cm lengths
1 medium, thinly sliced
¼ cup(s), (60ml)
- 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.
- Add the onion and stir-fry for 2 minutes. Add the garlic, lemongrass and chilli and stir-fry for 1 minute or until fragrant.
- 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.