Another week and another need for a recipe to keep things fresh! This week we’ve taken our meal from our Red magazine subscription and it’s for their Thai wok beef with greens. Yum!
You will need: ? 450g lean beef rump steak, cut into thin strips ? 1 red chilli, deseeded and sliced chopped ? 1 piece lemongrass, finely chopped ? 1 lime, rind removed and juice from ½ ? Salt ? Pinch sugar ? 5ml fish sauce ? 2.5cm piece root ginger, peeled and finely chopped ? 1 tbsp oil 1 shallot, thinly sliced ?Baby greens in season, (eg spring cabbage, calvo, tender-stem broccoli)? 25-30ml coconut milk (Optional)
Method?
1. Place the chilli, lemongrass, lime rind, salt, sugar, fish sauce and ginger into a pestle and mortar, and pound together – or finely chop together.
2. Heat oil in a wok or large frying pan and add the shallot and beef strips. Stir-fry for two to four minutes until meat is browned on all sides. Add the chilli mixture and stir through. Add the greens and allow to wilt slightly. Add coconut milk for a creamy result or leave out for a dry stir-fry. Drizzle with lime juice and serve with prawn cracker or steamed rice.
Subscribe and save on a Red magazine subscription today.
Posted by Amy Power.
