Lemon Grass Beef

Very flavoursome stir-fry dish.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups long-grain rice
• 3  garlic cloves, finely chopped
• 1  tablespoon  grated fresh ginger
• 4  stalks lemongrass, finely chopped (white part only)
• 2 1⁄2 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. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
2. Meanwhile, combine the garlic, ginger, lemon grass and 2 teaspoons of the oil in a non-metallic bowl. Add the beef, then marinate for 10 minutes. Combine the lime juice, fish sauce and kecap manis.
3. Heat a wok until very hot, add 1 tablespoon oil and swirl to coat. Stir-fry the beef in batches for 2-3 minutes, or until browned. Remove from the wok.
4. Reheat the wok to very hot, heat the remaining oil, then add the onion and stir-fry for 2 minutes. Add the beans and cook for another 2 minutes, then return the beef to the wok. Pour in the fish sauce mixture and cook until heated through. Serve with the rice.