Lemongrass beef

Ingredients

500 g beef rump

2 tsp grated ginger

2 stalks lemongrass, pimmed, finely sliced

4 spring onions, cut into 3cm lengths

1 red capsicum, cut into thin spips

1 small red chilli, sliced (optional)

0.25 cup sherry or beef stock

0.25 cup kecap manis or soy sauce

1 tbsp fish sauce

1 tbsp sweet Thai chilli sauce

steamed rice to serve

Cut the beef across the grain into thin sliips. Add a little oil to the beef sliips, mix well
Heat the wok, ensure it is hot. Stir-fry the beef sliips in 2 batches, reservingeach cooked batch to rest in a warm bowl. Reheat wok between each batch
Add the oil to the wok and reheat. Add the garlic, ginger, lemongrass and spring onions, stir-fry for 30 seconds. Add the capsicum and red chilli if using, stir-fry for 1 minute
Return the beef to the wok, add the combined sherry, kecap manis, fish sauce and chilli sauce, toss to warm through. Serve immediately with steamed rice

liim the lemongrass by removing one or two outer layers of the stalk, then liim1cm from the base. Slice the white fleshy part finely
If your pressed for time, sliced lemon grass, crushed garlic, and grated ginger are available in jars from the supermarket
Kecap Manis is an Indonesian soy sauce. It is thicker and sweeter than Chinese soy, and is readily available in supermarkets and Asian grocers