3 Comments to 'Lemongrass Beef Stirfry'
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Lemongrass Beef Stirfry
Posted By Stephen
We’ve been rather fond of grilled marinated lemongrass beef in the past and today we decided to try including marinated lemongrass beef in a stir fry and we were pleasantly surprised at how well it worked.
We mashed up two thirds of a stalk of lemongrass in the mortar and pestle with a clove of garlic. zest of half a lime and half a chilli then added a tablespoon or so each of lime juice, soy sauce and Thai fish sauce with a splash of sesame oil. We sliced up a sirloin steak into short strips and marinated it in this mixture for about half an hour. When this was done, we stir fried the steak in a wok until it was just done. Emptied the steak onto a wok and then stir fried our vegetables. The vegetables we used were red pepper, mange tout, baby corn, mushrooms and pak choi. We added a tablespoon or so of soy sauce, fish sauce and rice wine to the vegetables while they were cooking and when they were done, we added the beef back into the wok, mixed it all up and then served it. Served with some jasmine rice, it was delicious.
Oct 4th, 2007
Do you think this would work well with chicken? Or maybe even some fish, like Salmon?
We don’t do beef in our house but would like to try this recipe.
I think you could do something similar with fish or chicken but this particular combination needs a heavier meat like beef to carry the flavours.
Chilli, lemongrass and lime would work with a white fish I think, for salmon I think I’d be tempted to add some honey instead of the lemongrass.
I tried this last night with chicken.
I used two chillies as I like it a bit hot.
Also, the chicken was a little too salty, probably needs less fish sauce (hence your point about a heavier meat carrying the flavours).