Lemongrass Beef & peanut stir-fry

INGREDIENTS

• 500 g beef fillet steak trimmed
• 3 tsp lemmongrass paste
• 2 garlic cloves
• 2 1/2 tbs peanut oil
• 1/2 cup salted roasted peanuts
• 200 g snow peas trimmed
• 1 red capsicum thinly sliced
• jasmine rice cooked to serve

METHOD

1. Thinly slice the beef across the grain. Mix lemongrass, garlic and 2 teaspoon of the peanut oil together in a bowl. Add the beef and stir to coat.
2. Put the peanuts in the cold wok over high heat. Stir-fry for 3-5 minutes until peanuts are warmed through. Remove to a plate. Wipe wok clean.
3. Heat the wok over high heat until hot. Add 2 tsp oil and swirl to coat the wok. Add one third of the beef and stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and beef in two more batches.
4. Add remaining 2 tsp oil then the snow peas and capsicum. Stir-fry 1 minute. Return all the beef and any juices to the wok. Stir-fry 30 seconds. Scatter over the peanuts. Serve over rice.

PRINT