Wok-Tossed Beef and Lemon Grass

Luke Nguyen: This is such a quick and simple dish to prepare and it is a favourite of mine. At Red Lantern, we serve this as a light lunch. It is also a very popular dish in Cabramatta restaurants. I love that I can taste the flavour of the wok flame on the beef. The heat of the beef and the scent of lemon grass on cool vermicelli noodles and crunchy bean sprouts is a great example of the balance of hot and cold