Lemongrass, Ginger & Beef Stir-Fry | Rice Recipes | SunRice

Lemongrass, Ginger & Beef Stir-Fry

Easy

< 30 Minutes

Serves 4

Lemongrass, Ginger & Beef Stir-Fry

Ingredients Method

Ingredients


Jasmine 1kg How to Cook White Rice

Method


  1. Mix 1 tablespoon oil, lemongrass, chilli and ginger in a ceramic bowl. Add the beef, stir to coat. Cut choy sum leaves and stems into 3cm lengths.

  2. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes.

  3. Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add one-third of the marinated beef, stir-fry for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches, with oil and remaining beef, reheating the wok between batches.

  4. Add the remaining oil the wok, with choy sum stems, stir-fry 1 minute. Add snow peas and beans, stir-fry 1 minute. Add Shao Hsing wine, cover for 30 seconds. Return the beef and any juices to the wok. Stir-fry for 1-2 minutes or until the beef is warmed through.

  5. Stir in the choy sum leaves and remove wok from the heat. Serve over Jasmine rice.

  6. Tip: You can replace the beef fillet with chicken breast, chicken thigh, pork or lamb fillet.

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Lemongrass, Ginger & Beef Stir-Fry

Easy

< 30 Minutes

Serves 4

Ingredients


Method


  1. Mix 1 tablespoon oil, lemongrass, chilli and ginger in a ceramic bowl. Add the beef, stir to coat. Cut choy sum leaves and stems into 3cm lengths.

  2. Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes.

  3. Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add one-third of the marinated beef, stir-fry for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches, with oil and remaining beef, reheating the wok between batches.

  4. Add the remaining oil the wok, with choy sum stems, stir-fry 1 minute. Add snow peas and beans, stir-fry 1 minute. Add Shao Hsing wine, cover for 30 seconds. Return the beef and any juices to the wok. Stir-fry for 1-2 minutes or until the beef is warmed through.

  5. Stir in the choy sum leaves and remove wok from the heat. Serve over Jasmine rice.

  6. Tip: You can replace the beef fillet with chicken breast, chicken thigh, pork or lamb fillet.