Beef and lemongrass stir-fry
Beef rump steak, raw
400 g, (buy 500g) thinly sliced
1 piece(s), pale section only, finely grated
3 whole, thinly sliced
Vegetable mix, non-starchy, fresh
700 g, Asian leaf blend variety
Vietnamese dipping sauce
⅓ cup(s), (80ml)
- 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.
- 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.
- Return beef to wok with fish sauce and dipping sauce and stir-fry for 1 minute or until heated through. Serve.