Lemon Grass Beef

Name: Lemon Grass Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by MellowMel

"Very flavoursome stir-fry dish."

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Ready In:: 30mins
Ingredients:: 11
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

Bring a large saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain well.
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.
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.
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.