SunRice

Lemongrass, Ginger & Beef Stir-Fry

I am using:

Prep time

10min

Cook time

30min

This stir fry makes for a perfect mid week meal the whole family will enjoy! You can opt out the beef and add in tofu to make this vegetarian.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 3 tbsp Peanut Oil

  • 1 tbsp Lemongrass Paste

  • 1 Long Red Chilli (finely chopped)

  • 1 tbsp Fresh Ginger (grated)

  • 600 g Beef Fillet (trimmed, thinly sliced)

  • 1 bunch Choy Sum (ends trimmed, leaves and stems separated)

  • 1 cup SunRice Jasmine Rice (rinsed)

  • 1½ cup Water

  • 150 g Snow Peas (shredded)

  • 100 g Green Beans (trimmed, cut into 3cm lengths)

  • 1 tbsp Shao Hsing Chinese Cooking Wine

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Lemongrass, Ginger & Beef Stir-Fry

Method

  • Mix 1 tablespoon oil, lemongrass, chilli and ginger in a ceramic bowl. Add the beef, stir to coat. Cut choy sum leaves and stems into 3cm lengths.

  • Put rice and water into a saucepan, bring to the boil over high heat. Reduce heat to very low, cover and simmer 15 minutes until rice has absorbed the water. Stand without removing the lid 5 minutes.

  • Heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat the wok. Add one-third of the marinated beef, stir-fry for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 2 more batches, with oil and remaining beef, reheating the wok between batches.

  • Add the remaining oil the wok, with choy sum stems, stir-fry 1 minute. Add snow peas and beans, stir-fry 1 minute. Add Shao Hsing wine, cover for 30 seconds. Return the beef and any juices to the wok. Stir-fry for 1-2 minutes or until the beef is warmed through.

  • Stir in the choy sum leaves and remove wok from the heat. Serve over Jasmine rice.

  • __Tip: __You can replace the beef fillet with chicken breast, chicken thigh, pork or lamb fillet.

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