Lemongrass, Ginger & Beef Stir-Fry
Easy
< 30 Minutes
Serves 4
Lemongrass, Ginger & Beef Stir-Fry
Method
Mix 1 tablespoon oil, lemongrass, chilli and ginger in a ceramic bowl. Add the beef, stir to coat. Cut choy sum leaves and stems into 3cm lengths.
Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes.
Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add one-third of the marinated beef, stir-fry for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches, with oil and remaining beef, reheating the wok between batches.
Add the remaining oil the wok, with choy sum stems, stir-fry 1 minute. Add snow peas and beans, stir-fry 1 minute. Add Shao Hsing wine, cover for 30 seconds. Return the beef and any juices to the wok. Stir-fry for 1-2 minutes or until the beef is warmed through.
Stir in the choy sum leaves and remove wok from the heat. Serve over Jasmine rice.
Tip: You can replace the beef fillet with chicken breast, chicken thigh, pork or lamb fillet.
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Lemongrass, Ginger & Beef Stir-Fry
Easy
< 30 Minutes
Serves 4
Ingredients
Method
Mix 1 tablespoon oil, lemongrass, chilli and ginger in a ceramic bowl. Add the beef, stir to coat. Cut choy sum leaves and stems into 3cm lengths.
Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes.
Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add one-third of the marinated beef, stir-fry for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches, with oil and remaining beef, reheating the wok between batches.
Add the remaining oil the wok, with choy sum stems, stir-fry 1 minute. Add snow peas and beans, stir-fry 1 minute. Add Shao Hsing wine, cover for 30 seconds. Return the beef and any juices to the wok. Stir-fry for 1-2 minutes or until the beef is warmed through.
Stir in the choy sum leaves and remove wok from the heat. Serve over Jasmine rice.
Tip: You can replace the beef fillet with chicken breast, chicken thigh, pork or lamb fillet.