Aussie Beef and Lemongrass Stir Fry

Prep Time: 10 Mins

Cook Time: 10 mins

Total Time: 20 Mins

Serves: 1

Indulge in a simple and flavorful Aussie Beef and Lemongrass Stir Fry, perfect for a delightful date night. Tender slices of Thomas Farms Sirloin are infused with the aromatic combination of ginger, lemongrass, and spring onions. Vibrant red bell peppers, green beans, and a hint of chili add a burst of color and spice. Finish with a drizzle of sherry, kecap manis, and fish sauce for an irresistible flavor. Serve over rice noodles or steamed rice to complete this effortless yet impressive dish.

Ingredients

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Thomas Farms Sirloin Steak

1 lb thinly-sliced Thomas Farms Sirloin
2 tbsp oil
2 tsp grated ginger
2 tsp finely chopped lemongrass, white part only
1 large cut into 3 m lengths spring onion
1 each thinly sliced red bell pepper
7 oz. diagonally sliced green beans
1 small finely chopped Red chili
1/4 cup sherry or rice wine
1/4 cup kecap manis or soy sauce
1 tablespoon fish sauce

Instructions

1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch. Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute.
Add the red bell pepper, beans and chili, stir-fry for 1-2 minutes. Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine.
Serve with rice noodles or steamed rice.

Recipe courtesy of True Aussie Beef & Lamb

Ingredients

Swap Protein

Thomas Farms Ribeye Steak

1 lb thinly-sliced Thomas Farms Ribeye
2 tbsp oil
2 tsp grated ginger
2 tsp finely chopped lemongrass, white part only
1 large cut into 3 m lengths spring onion
1 each thinly sliced red bell pepper
7 oz. diagonally sliced green beans
1 small finely chopped Red chili
1/4 cup sherry or rice wine
1/4 cup kecap manis or soy sauce
1 tablespoon fish sauce

Instructions

1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch. Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute.
Add the red bell pepper, beans and chili, stir-fry for 1-2 minutes. Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine.
Serve with rice noodles or steamed rice.

Recipe courtesy of True Aussie Beef & Lamb