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Lemongrass beef skewers on chilli ginger rice
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Prep Time:
45 minutes
Cook Time:
14 minutes
Total Time:
59 minutes
Ingredients:
  • 2 stalks lemongrass, white part only, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 48.80 gm fish sauce
  • 2 tsp finely grated ginger
  • 8.00 gm brown sugar
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 2 makrut lime leaves, chopped
  • 800g beef rump steak, thinly sliced
  • 18.20 gm peanut oil
  • 1 long green chilli, seeded, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 2 tsp finely grated fresh ginger, extra
  • 300g jasmine rice
  • 500ml water
  • 2 green onions, trimmed, thinly sliced
  • Shaved fresh coconut, to serve
Instructions:
  • In a food processor, blend the lemongrass, garlic, fish sauce, ginger, sugar, turmeric, coriander, and lime leaves until a paste forms. Massage the beef with the lemongrass paste in a glass or ceramic dish and let it sit for 30 minutes to enhance the flavors. Skewer the beef evenly onto the skewers.
  • Heat oil in a medium frying pan over high heat. Sauté chillies and extra ginger for 2 minutes until aromatic. Add rice and stir for 1 minute until coated. Pour in water and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until rice is tender. Set aside covered for 5 minutes. Stir in green onion before serving.
  • Preheat a sizzling char-grill pan. Grill the beef skewers for 2-3 minutes on each side, or until done to your preference. Let them rest for 5 minutes before serving.
  • Divide the rice evenly among the serving plates. Place the skewers on top and finish by sprinkling with coconut before serving.

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