Stir-Fried Vietnamese-Style Lemon Grass Beef

Name: Stir-Fried Vietnamese-Style Lemon Grass Beef
Yield: Serves 4
Cuisine: Vietnam
Ingredients: 100 g (4 oz) onions, thinly sliced; 1 tablespoon Shaoxing rice wine or dry sherry; 2 stalks fresh lemon grass; 2 teaspoons Thai fish sauce; 25 g (1 oz) roasted peanuts, coarsely chopped; 2 teaspoons Shaoxing rice wine or dry sherry; 2 fresh red or green chillies, seeded and coarsely chopped; ¼ teaspoon freshly ground black pepper; 3 tablespoons groundnut oil; 450 g (1 lb) lean beef steak; 2 teaspoons cornflour; 2 teaspoons sesame oil; 3 tablespoons coarsely chopped garlic; Handful of fresh sprigs of coriander; 2 teaspoons sugar; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Beef goes especially well with lemon grass in this Vietnamese-inspired recipe. The delicate citrus flavour is a complement to the hearty beef. The garnish of roasted peanuts adds texture and crunch to this unusually aromatic dish, which you can serve with rice and another vegetable dish to create a complete meal.

Ingredients

450 g (1 lb) lean beef steak
3 tablespoons groundnut o

Vietnam
Main course
Southeast Asia

Method

Put the beef in the freezer for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices 4 cm (1½ in) long. Put the beef slices into a bowl and add the fish