Beef Soup with Lemon Grass

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 175 g (6oz) beef (fillet, sirloin or rump), thinly sliced
  • 1 clove garlic, chopped
  • 4 teaspoons fish sauce
  • Sprinkling of freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 shallots, chopped
  • Blade of lemon grass, chopped
  • 850 ml (1½ pints) beef stock
  • Salt
  • 1 tablespoon chopped fresh coriander leaves


Arrange the meat in a shallow dish, cover with the garlic, half the fish sauce and the black pepper. Leave to marinate for about an hour so the meat absorbs the flavours.

Cut the meat into strips. In a large pan or wok, heat the oil and stir-fry the shallots for 2-3 minutes. Throw in the lemon grass and cook for a minute. Add the meat and stir-fry over a high heat so it is well sealed. Cook for 2-3 minutes.

Pour in the beef stock and the remaining 2 teaspoons fish sauce and season to taste with salt. Bring to the boil. Scatter with coriander leaves and serve at once.