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Chilli and lemon grass beef with steamed pak choy
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Spicy beef stir-fry with vibrant pak choy, a fast and healthy delight."
Ingredients:
  • 1 stem lemon grass, pale section only, finely chopped
  • 1 large fresh red chilli, halved, deseeded, finely chopped
  • 3cm-piece fresh ginger, peeled, chopped
  • 40.00 ml chopped fresh coriander
  • 60ml (1/4 cup) rice wine vinegar
  • 6.10 gm fish sauce
  • 10.00 gm caster sugar
  • 4 (about 125g each) beef sirloin steaks, excess fat trimmed
  • Olive oil spray
  • 2 bunches baby pak choy, ends trimmed, leaves separated
  • Steamed rice, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a food processor, blend the lemongrass, chili, and ginger until finely chopped. Then, add coriander, vinegar, fish sauce, and sugar. Blend until ingredients are thoroughly combined.
  • Transfer the beef to a shallow glass or ceramic dish. Pour the aromatic lemongrass mixture over the meat and mix well. Seal with plastic wrap and let it marinate in the refrigerator for 30 minutes.
  • Preheat a large chargrill on high heat, then spritz with olive oil spray. Drain the beef from the marinade and grill for 3 minutes on each side for medium doneness. Place on a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • Simmer the pak choy in boiling water for 30 seconds until vibrant green and slightly wilted, then drain.
  • Slice the beef thickly against the grain. Serve by dividing rice onto plates and topping with pak choy, beef, and coriander.

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