Vietnamese Lemongrass Beef
Servings Prep Time
2People 10Minutes
Cook Time
30Minutes
Servings Prep Time
2People 10Minutes
Cook Time
30Minutes
Instructions
  1. Boil 300ml of water with ¼ tsp of salt in a pot. Once it comes to a boil add the rice and turn the heat to its lowest setting. Put a tight fitting lid on top and cook for 10 mins. Remove from the heat and leave to rest for another 10 mins. Do not peek under the lid until 20 mins are up or the rice won’t cook!
  2. Meanwhile, chop your spring onions widthways into very thin (less than ½cm) discs and separate the white and green parts. Top and tail the green beans and chop them widthways into 3cm pieces. Remove the core from the red pepper and chop into (roughly) 2cm chunks. Finely chop the chilli and peel and chop the garlic.
  3. Chop the tough base off the lemongrass and peel a couple of the outer layers. Take the bit in the middle and whack it with something heavy to break it up a bit (and release that lemony smell). Very finely chop it. It’s important you chop lemongrass finely to make sure it cooks perfectly.
  4. Now slice the flank steak widthways into wafer thin strips. Toss the strips in a bowl together with ¼ tsp of salt, a good pinch of black pepper and the cornflour.
  5. Heat 1 tbsp of oil in a non-stick frying pan on high heat. Once the oil is nice and hot, gently place the steak strips into the pan and brown them off for 2 mins. Remove from the pan and keep to the side.
  6. In the (now empty) frying pan, heat 2 tsp of oil and turn the heat to medium-high. Add the green beans and red pepper, and cook for 5 mins (tossing them constantly). Add the garlic, lemongrass, chilli and the whites of the spring onions and cook for 2 more mins.
  7. Throw in the soy sauce,white wine vinegar, sugar(if you have some) and 3 tbsp of water together with the steak and toss everything in the pan for another 2 mins.
  8. Serve your stir-fry on top of the rice with a sprinkle of the green parts of the spring onions and Enjoy!

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