Lemongrass Ginger Beef Stir-fry
Lemongrass Ginger Beef Stir-fry is a dish packed full of flavour. The ginger and lemongrass make the aroma of the dish utterly mouth-watering. Try serving with my Baked (Fried) Rice.
This stir-fry is not only gluten-free, dairy-free and free of nuts and sesame, but it is also high in protein (similar to my Rich Beef Curry). Suiting many dietary requirements. Unfortunately, it does not tick the vegetarian box, however you can swap the beef for tofu.
The Components – Including Lemongrass, Ginger & Beef
Marinade: If you have time and are organised, smother the beef in the lemongrass and ginger marinade and refrigerate overnight. The beef will absorb all of those delicious flavours and the marinade will also help to keep the beef moist. Lemongrass, ginger, garlic and chilli are all so aromatic and work beautifully together.
Chilli: For those that don’t like heat, leave the chilli out of the marinade and either add directly to some bowls once served or omit altogether.
I use a birdseye or cayenne chilli. However choose the chilli to suite your heat preferences.
Beef: I usually use rump steak for stir-fry and the fresher the better. However, you can use a cheaper cut and still ensure it is tender by sprinkling a half teaspoon bicarb soda on the beef strips and resting for ten minutes. Do this before rubbing on the marinade in this dish.
Vegetables: Switch them up. To make this dish a waste-free meal, use the vegetables you already have in the fridge. Asian greens, peas, beans, carrots, whatever works with stir-fries will taste good. Just remember to adjust cooking times for harder vegetables like carrots.
Feedback: Did you try the Lemongrass Ginger Beef Stir-fry? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other Stir-fries and Quick Meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Lemongrass Ginger Beef Stir-fry
The lemongrass and ginger make this dish both fragrant and flavoursome.
4
servings15
minutes10
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Ingredients
500 grams rump steak (see Note 1)
- Marinade
2 stalks lemongrass, chopped
30 grams ginger, chopped (no need to peel)
2 cloves garlic, halved
1 red chilli (see Note 2)
2 tbsp olive oil
- Stir-fry Sauce
3 tsp cornflour
2 tsp water
1 tbsp brown sugar
2 tbsp soy sauce
1 cup beef stock
- Stir-fry
1 tbsp olive oil
100 grams mushrooms, sliced
1 small red capsicum, thinly sliced
green onions to serve
Directions
- Cut the rump into thin strips, approximately ½cm wide.
- Marinade
- Place all ingredients into a small food processor and blend until as smooth as possible.
- Add the beef and stir to coat. Set aside until all other ingredients are prepared – the beef can be covered and refrigerated overnight.
- Stir-fry Sauce
- In a small bowl, combine the cornflour with the water until smooth. Stir in the brown sugar and soy. Then add the stock. Set aside.
- Stir-fry
- Heat 2 teaspoons of the oil in a wok (or frying pan) over high heat. Add the beef and stir-fry for 3-4 minutes, or until just cooked (still a little pink on the inside). Transfer to a bowl.
- Heat the remaining oil in the wok and add the mushrooms. Stir-fry for 1 minute then add the stir-fry sauce. Let the sauce simmer until reduced by half and thickened.
- Add the capsicum and cook for 30 seconds, before adding the beef. Serve immediately.
- Top with thinly sliced green onions and even a sprinkle of lightly toasted sesame seeds, if desired.
My Beef and Green Bean Stir-fry and Chicken Stir-fry with Sugar Snap Peas are two more quick and healthy meals for a busy night.
Notes
- Note 1: See my post for tips on using cheaper cuts and pre-cut strips.
- Note 2: Use any variety of chilli to suit your tastes – I like birdseye or cayenne. But if you like a Carolina reaper… go for it! 🙂
Coupled with the Baked Fried Rice. Very nice!
Yep, great idea. I love serving with the Baked Fried Rice as well.