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Photo of Beef and lemongrass stir-fry by WW

Beef and lemongrass stir-fry

Total Time
20 min
10 min
10 min
Super easy, super tasty and ready in a flash!


Canola oil

1 tbs

Beef rump steak, raw

400 g, (buy 500g) thinly sliced

Fresh lemongrass

1 piece(s), pale section only, finely grated


3 whole, thinly sliced

Vegetable mix, non-starchy, fresh

700 g, Asian leaf blend variety

Fish sauce

2 tbs

Vietnamese dipping sauce

cup(s), (80ml)


  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.


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.