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Lemongrass and Tamarind Beef Stir Fry

Lemongrass and Tamarind Beef Stir Fry

4 serves

10 minutes

15 minutes

Recipe supplied by Meat & Livestock Australia (MLA).

Ingredients

500g Rump Stir Fry Strips

180g Udon Noodles

2 Stems Lemongrass, white part only, finely chopped, extra to serve

1/2 Small Wombok, shredded

1 Bunch Baby Bok Choy, Quartered

1/3 cup (80ml) Tamarind Puree

1/3 cup (80ml) Beef Stock

30g Palm Sugar, grated

Pickled ginger, red chilli slices and coriander and edamame to serve

Method

  1. Cook the noodles in a saucepan following packet directions, drain well and set aside. Heat a non- stick wok or frying pan over high heat. Add the beef cook in batches, stirring for 2-3 minutes until browned. Transfer to a clean plate.
  2. Add the wombok, buk choy, tamarind, stock and sugar to the wok. Toss to combine, stir fry for 2 -3 minutes. Return noodle and beef with any juices to noodle mixture, toss to combine and cook for 2 minutes until heated through.
  3. Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.

Top Tips

  1. Thinly sliced beef sirloin or scotch can also be used in this recipe.
  2. Swap palm sugar for brown sugar. Fresh lemongrass for lemongrass paste.
  3. Udon noodles can be swapped out for a Gluten Free noodle option.
  4. Refrigerate any left overs in a sealed container for next day lunches.

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