Lemon Grass Beef

Name: Lemon Grass Beef
Ingredients: 1 12 cups long-grain rice; 3 garlic cloves, finely chopped; 1 tablespoon grated fresh ginger; 4 stalks lemongrass, finely chopped (white part only); 2 12 tablespoons oil; 600 g lean rump steak, trimmed and sliced thinly across the grain; 1 tablespoon lime juice; 1 -2 tablespoon fish sauce; 2 tablespoons ketjap manis; 1 large red onion, cut into small wedges; 200 g green beans, sliced on the diagonal into 5cm lengths

11 ingredients

13 steps

Ingredients

1 12 cups long-grain rice
3 garlic cloves, finely chopped
1 tablespoon grated fresh ginger
4 stalks lemongrass, finely chopped (white part only)
2 12 tablespoons oil
600 g lean rump steak, trimmed and sliced thinly across the grain
1 tablespoon lime juice
1 -2 tablespoon fish sauce
2 tablespoons ketjap manis
1 large red onion, cut into small wedges
200 g green beans, sliced on the diagonal into 5cm lengths

Directions

1

Bring a large saucepan of water to the boil.
2

Add the rice and cook for 12 minutes, stirring occasionally.
3

Drain well.
4

Meanwhile, combine the garlic, ginger, lemon grass and 2 teaspoons of the oil in a non-metallic bowl.
5

Add the beef, then marinate for 10 minutes.
6

Combine the lime juice, fish sauce and kecap manis.
7

Heat a wok until very hot, add 1 tablespoon oil and swirl to coat.
8

Stir-fry the beef in batches for 2-3 minutes, or until browned.
9

Remove from the wok.
10

Reheat the wok to very hot, heat the remaining oil, then add the onion and stir-fry for 2 minutes.
11

Add the beans and cook for another 2 minutes, then return the beef to the wok.
12

Pour in the fish sauce mixture and cook until heated through.
13

Serve with the rice.