Beef and lemongrass stir-fry

Beef and lemongrass stir-fry


500g Beef rump, thinly sliced

2 tbsp Oil

2 tsp Grated ginger

2 tsp Finely chopped lemongrass (white part only)

3 Spring onions, cut into 3cm lengths

1 large Red capsicum, thinly sliced

200g Green beans, diagonally sliced

1 Small red chilli, finely chopped (optional)

¼ cup Kecap manis or soy sauce

1 tbsp Fish sauce

Rice noodles or steamed rice, to serve


  • Add half the oil to the Beef and mix well. Heat the wok, ensure it is hot. Stir-fry the Beef in three batches, and set it aside. Reheat wok between each batch.
  • Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute. Add the capsicum, beans and chilli, stir-fry for 1-2 minutes
  • Return the Beef to the wok and add the sauces. Stir for 30 seconds to combine. Serve with rice noodles or steamed rice.
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