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Lemongrass beef



Prep Time


Cook Time



500 gbeef rump
2 tspgrated ginger
2stalks lemongrass, trimmed, finely sliced
4spring onions, cut into 3cm lengths
1red capsicum, cut into thin strips
1small red chilli, sliced (optional)
0.25 cupsherry or beef stock
0.25 cupkecap manis or soy sauce
1 tbspfish sauce
1 tbspsweet Thai chilli sauce
steamed rice to serve


1Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
2Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reservingeach cooked batch to rest in a warm bowl. Reheat wok between each batch.
3Add the oil to the wok and reheat. Add the garlic, ginger, lemongrass and spring onions, stir-fry for 30 seconds. Add the capsicum and red chilli if using, stir-fry for 1 minute.
4Return the beef to the wok, add the combined sherry, kecap manis, fish sauce and chilli sauce, toss to warm through. Serve immediately with steamed rice.


Trim the lemongrass by removing one or two outer layers of the stalk, then trim1cm from the base. Slice the white fleshy part finely.
If your pressed for time, sliced lemon grass, crushed garlic, and grated ginger are available in jars from the supermarket.
Kecap Manis is an Indonesian soy sauce. It is thicker and sweeter than Chinese soy, and is readily available in supermarkets and Asian grocers.

Recipe suggessions based on what you have in your fridge.

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