Lemongrass Beef
Ingredients
- 600 gBeef rump steak (thinly sliced)
- 2 pclemongrass (finely minced)
- 3 pcGarlic (minced)
- 1 pcYellow onion (sliced)
- 2 tbspsoy sauce
- 1 tbspfish sauce
- 1 tspBrown sugar
- 3 tbspPeanut oil
- 1 pcThai chili (seeded and minced)
- 1 pinchBlack pepper ground
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
Slice the beef into thin 3mm strips, always against the grain to ensure the meat is tender.
- 2
In a mixing bowl, combine the meat with soy sauce, fish sauce, brown sugar, and pepper. Let it rest while preparing the aromatics.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat quickly in a pan.
