Lemongrass and chilli beef stir fry
Ready in a flash - lemongrass and lime add terrific tangy flavours to lean rump steak.
Beef rump steak, raw
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.
SERVING SUGGESTION: 1/2 cup boiled white rice.To prepare the lemongrass, trim the root end and remove the tough outer layers. Use the fine setting on your grater or microplane to finely grate the white part only.