Lemongrass beef skewers with fried rice
10
Points®
Total time: 1 hr 10 min • Prep: 50 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Threading your meat mixture onto lemongrass skewers amps the freshness of these juicy kebabs. A side of home-made fried rice is the ultimate companion
Ingredients
Fresh lemongrass
4 piece(s)
Lean beef mince, raw
300 g
Pork mince, raw
300 g
Garlic
2 clove(s), crushed
Soy sauce
1 tbs, (dark)
Fish sauce
¼ cup(s), (60ml)
Fresh coriander
½ cup(s), chopped
Fresh red chilli
2 whole, finely chopped
Vegetable oil
1 tbs
Cooked brown rice
2 cup(s), (340g)
Carrot(s)
1 medium, cut into thin matchsticks
Soy sauce
1 tbs, (light)
Green shallot(s)
2 individual, (green) thinly sliced
Lime(s)
1 medium, wedges, to serve
Instructions
1
Peel outer layers from lemongrass. Trim ends and cut in half to make eight 16cm-long skewers.
2
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.
3
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.
4
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.