Stir-fried beef with ginger & lemongrass
Forget a takeaway – make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 350g lean steak, cut across the grain into thin slices
- 1lemongrass stalk, trimmed and finely chopped
- 1tbsp soy sauce
- 2tbsp fish sauce
- 4tsp brown sugar
- ½tsp chilli flakes
- 1lime, juiced
- 3tbsp vegetable oil
- 1green pepper, thinly sliced
- 2bunches of spring onions, green and white parts separated and finely sliced
- 6garlic cloves, finely chopped
- 1tbsp grated ginger
- small bunch of purple or regular basil, leaves picked and roughly chopped
- cooked rice (about 600g), or cooked rice noodles
- 50g roasted peanuts, roughly chopped
Instructions
Step 1
Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.Step 2
Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.Step 3
Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.Step 4
Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.Step 5
Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.