Wednesday, February 4, 2009

Lemongrass beef stir-fry

Ingredients (serves 4)
* 1/4 cup peanut oil (see tip)
* 800g beef sirloin, thinly sliced
* 1 medium brown onion, thinly sliced
* 1 yellow capsicum, thinly sliced
* 1 clove garlic, crushed
* 2 stalks lemongrass, trimmed, thinly sliced (see note)
* 1 long red chilli, thinly sliced
* 2 tablespoons soy sauce
* 1 tablespoon fish sauce
* steamed rice, coriander and extra chilli, to serve

1. Heat a wok over high heat. Add 1 tablespoon of oil and swirl to coat. Add half the beef. Stir-fry for 2 to 3 minutes or until lightly browned. Remove to a plate. Repeat with 1 tablespoon of oil and remaining beef.
2. Add remaining oil, onion, capsicum, garlic, lemongrass and chilli to wok. Stir-fry for 3 to 4 minutes or until onion is soft. Return beef and any juices to wok. Add soy sauce and fish sauce. Stir-fry for 2 minutes or until heated through.
3. Top stir-fry with coriander and chilli. Serve with rice.

Notes & tips
* Tip: You could use canola oil instead of peanut oil.
* Note: Purchase firm stalks with pale yellow root tips and green outer leaves. Remove outer leaves and trim 1cm from base. Finely slice the tender white stalk.

Super Food Ideas - Page 56
Recipe by Kirrily La Rosa


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