Lemongrass Beef

Tender and juicy beef strips, seared over high heat to lock in the juices. The bright scent of lemongrass and depth of soy sauce create a short, glossy glaze coating the meat.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 427
• Protein: 33 g
• Carbs: 8 g
• Fat: 25 g

Ingredients

• 600 g Beef rump steak ( thinly sliced )
• 2 piece lemongrass ( finely minced )
• 3 piece Garlic ( minced )
• 1 piece Yellow onion ( sliced )
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp Brown sugar
• 3 tbsp Peanut oil
• 1 piece Thai chili optional ( seeded and minced )
• 1 pinch Black pepper ground
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Cutting the meat

   Slice the beef into thin 3mm strips, always against the grain to ensure the meat is tender.

2. Marinade

   In a mixing bowl, combine the meat with soy sauce, fish sauce, brown sugar, and pepper. Let it rest while preparing the aromatics.

3. Preparing the aromatics

   Remove the tough outer leaves of the lemongrass. Finely chop the tender heart. Slice the onion, grate the ginger, and mince the garlic and chili.

4. Wok searing

   Heat the peanut oil until it smokes slightly. Sear the beef in small batches to keep the temperature high. The meat should brown without boiling.

5. Finishing

   Add the lemongrass, garlic, ginger, and onion. Stir-fry for 2 minutes. When the aroma of lemongrass fills the room and the onion is translucent, serve immediately.

Chef's tips

• Never overcrowd your wok: if you have too much meat, cook it in two batches to ensure a proper sear.
• Lemongrass burns quickly, add it only towards the end of cooking to preserve its essential oils.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat quickly in a pan.