Lemongrass beef skewers with fried rice
lean beef mince
raw pork mince
2 clove(s), crushed
1 tbs, (dark)
¼ cup(s), (60ml)
½ cup(s), chopped
fresh red chilli
2 whole, finely chopped
cooked brown rice
2 cup(s), (340g)
1 medium, cut into thin matchsticks
1 tbs, (light)
2 individual, (green) thinly sliced
1 medium, wedges, to serve
- Peel outer layers from lemongrass. Trim ends and cut in half to make eight 16cm-long skewers.
- Place beef, pork, garlic, dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon coriander and half the chilli in a medium glass or ceramic bowl. Mix well for 3–4 minutes or until ingredients bind together. Cover and refrigerate for 30 minutes.
- Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add rice, carrot, light soy sauce, and remaining chilli and fish sauce. Stir-fry for 5–6 minutes or until carrot is tender. Add shallots and remaining coriander and toss until heated through. Remove from heat. Cover to keep warm.
- Divide beef mixture into 8 even portions. Using damp hands, mould each portion around a lemongrass skewer in a sausage shape. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook skewers, turning occasionally, for 8–10 minutes or until cooked through. Serve lemongrass skewers with fried rice and lime wedges.