Contact us


Lemongrass beef

Share This Recipe



Prep Time


Cook Time



500 g beef rump
2 tsp grated ginger
2 stalks lemongrass, trimmed, finely sliced
4 spring onions, cut into 3cm lengths
1 red capsicum, cut into thin strips
1 small red chilli, sliced (optional)
0.25 cup sherry or beef stock
0.25 cup kecap manis or soy sauce
1 tbsp fish sauce
1 tbsp sweet Thai chilli sauce
steamed rice to serve


1 Cut the beef across the grain into thin strips. Add a little oil to the beef strips, mix well.
2 Heat the wok, ensure it is hot. Stir-fry the beef strips in 2 batches, reservingeach cooked batch to rest in a warm bowl. Reheat wok between each batch.
3 Add the oil to the wok and reheat. Add the garlic, ginger, lemongrass and spring onions, stir-fry for 30 seconds. Add the capsicum and red chilli if using, stir-fry for 1 minute.
4 Return the beef to the wok, add the combined sherry, kecap manis, fish sauce and chilli sauce, toss to warm through. Serve immediately with steamed rice.


1 Trim the lemongrass by removing one or two outer layers of the stalk, then trim1cm from the base. Slice the white fleshy part finely.
2 If your pressed for time, sliced lemon grass, crushed garlic, and grated ginger are available in jars from the supermarket.
3 Kecap Manis is an Indonesian soy sauce. It is thicker and sweeter than Chinese soy, and is readily available in supermarkets and Asian grocers.