Recipes - Vietnamese

Stir-fried Beef with Lemongrass
Stir-fried Beef with Lemongrass


Fusion Dish - A must-try for all you stir-fry fans! Lemon grass, sweet chilli sauce, and beef - a winning combination all the way.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese









Ingredients:

500g beef stir-fry strips
1 tbsp corn flour
2 tbsp Fresh Valcom Lemongrass
2 tbsp Squid Fish Sauce
1 tbsp Mae Ploy Sweet Chilli Sauce
2 tbsp Yeo's Light Soy Sauce
1 bunch water cress
2 tbsp water
2 tbsp canola oil
Red chilli (sliced thinly, to garnish)
Coriander (to garnish)




Steps:
  1. Cut bottom 7cm off the lemongrass stem, and slice very thinly (keep the remaining portion to flavour soup stocks if you like)
  2. Marinate beef in lemongrass, corn flour, fish sauce and soy for at least 1 hr.
  3. Heat 1 tbsp oil in a wok, add water cress and 2 tbsp water and toss for 1 min. Arrange on a plate and keep warm.
  4. Heat remaining oil in the wok, add beef and stir-fry for 3-4 mins or until cooked. Add sweet chilli sauce, stir through, and serve over watercress.
  5. Garnish with coriander and sliced chilli.
  6. Serve with Jasmine rice.

 


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Stir-fried Beef with Lemongrass

Stir-fried Beef with Lemongrass

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Fusion Dish - A must-try for all you stir-fry fans! Lemon grass, sweet chilli sauce, and beef - a winning combination all the way.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Vietnamese
Ingredients

500g beef stir-fry strips
1 tbsp corn flour
2 tbsp Fresh Valcom Lemongrass
2 tbsp Squid Fish Sauce
1 tbsp Mae Ploy Sweet Chilli Sauce
2 tbsp Yeo's Light Soy Sauce
1 bunch water cress
2 tbsp water
2 tbsp canola oil
Red chilli (sliced thinly, to garnish)
Coriander (to garnish)

Instructions
  1. Cut bottom 7cm off the lemongrass stem, and slice very thinly (keep the remaining portion to flavour soup stocks if you like)
  2. Marinate beef in lemongrass, corn flour, fish sauce and soy for at least 1 hr.
  3. Heat 1 tbsp oil in a wok, add water cress and 2 tbsp water and toss for 1 min. Arrange on a plate and keep warm.
  4. Heat remaining oil in the wok, add beef and stir-fry for 3-4 mins or until cooked. Add sweet chilli sauce, stir through, and serve over watercress.
  5. Garnish with coriander and sliced chilli.
  6. Serve with Jasmine rice.

 

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