This delicious stir fry is infused with aromatic ground lemongrass, sweet sherry vinegar and pungent fish sauce! And to make sure you are getting at least some of your five-a-day, we have added some fresh green beans, green onions and red pepper!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
570 g
Top Sirloin Steak
2 unit
Red Bell Pepper
454 g
Green Beans, trimmed
2 unit
Green Onion
1 tbsp
Lemongrass
¼ cup
Fish Sauce
(Contains Anchovies/Anchois)
4 clove
Garlic
2 tbsp
Sherry Vinegar
(Contains Sulphites)
227 g
Basmati Rice
2 tsp
Sugar*
unit
Oil*
Prep: Boil 2 cups salted water in a medium pot over medium-high heat. Wash and dry all produce. Thinly slice the green onion. Trim the ends off the green beans. Core, then cut the red peppers into 1/2-inch cubes. Mince and grate the garlic.
Cook the rice: Meanwhile, add rice to the boiling water. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 10-12 min.
Cook the steak: Season the steak strips with half the ground lemongrass, salt and pepper. Heat a large non-stick pan over high heat. Add a drizzle of oil, then the steak. (TIP: Do not crowd the pan - work in batches if necessary.) Cook until browned, 1-2 min per side. Transfer the steak to a plate.
Cook the veggies: Reduce the heat to medium. Add another drizzle of oil to the pan, then add the green onion, garlic, green beans and red pepper. Cook until the veggies are tender-crisp, 4-5 min.
Add the remaining ground lemongrass, fish sauce, sherry vinegar, sugar and steak. Stir until everything is warmed through, 1-3 min.
Finish and serve: Divide the rice and beef stir-fry between bowls. Enjoy!