Beef stir-fried with lemongrass

Beef stir-fried with lemongrass

Bo xao xa

By
From
South East Asian Food

Ingredients

Quantity Ingredient
3 stalks lemongrass, sliced finely
4 shallots, chopped finely
3 garlic cloves, smashed and chopped
2 tablespoons fish sauce
2 teaspoons sugar, or more to taste
pepper, to taste
salt, to taste
500g lean steak, cut into thin 3 x 4 cm slices, (e.g. rump, topside or skirt)
1-2 tablespoons vegetable oil
50g roasted peanuts, roughly crushed

Method

  1. In a mortar or a food processor attachment, pound the lemongrass to a fine paste and keep aside. Then pound or mash one shallot and the garlic and mix in the fish sauce, sugar, pepper and salt. Marinate the beef in this mixture.
  2. Heat some oil in a wok or a pan, stir-fry the lemongrass and the remaining shallots and add the beef and its marinade, stirring well. Put the lid on for 5 minutes. Remove lid and stir-fry until the beef is tender. Sprinkle the peanuts over the top.
  3. This dish and Bò Xào may be eaten in either of two ways: In lettuce rolls. On the table have a plate of Rice Noodle Cubes, a Herb Salad Plate and individual bowls of Nuoc Cham dipping sauce.
  4. Diners take a lettuce leaf on to their plate, place a cube of the noodle cake, a couple of beef slices and some herbs on one end, fold in the sides and roll it up into a cigar shape, dipping the end in the sauce with each mouthful as they eat.
  5. With noodles: Put some sliced or torn lettuce in the bottom of a rice bowl, place noodles on top of the lettuce with some meat on top of the noodles. Add sliced cucumber and herbs, sprinkle with extra peanuts and eat with Nuoc cham dipping sauce.
Tags:
SBS
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