Tuesday, January 9, 2007


Ingredients :
  • 3 cloves garlic, finely chopped
  • 1 red paprika, chopped
  • 1 jalapeno pepper, chopped
  • 1 tablespoon grated fresh ginger
  • 4 stems lemon grass (white part only), finely chopped
  • 2 1/2 tablespoon oil
  • 600 g (21 oz) lean rump steak, trimmed and sliced thinly across the grain
  • 1 tablespoon lime juice
  • 1-2 tablespoon fish sauce
  • 2 tablespoon sweet sauce
  • 1 large red onion, cut into small wedges
  • 200 g (7 oz) green beans, sliced on the diagonal into 5 cm (2 inches) lengths

Instructions :

Combine the garlic, ginger, lemon grass,paprika, jalapeno pepper and 2 teaspoons of the oil in a non metalic bowl. Add the beef, then marinated for 10 minutes. Combine the lime juice, fish sauce and sweet sauce.

Heat a wook until very hot, add 1 tablespoon oil and swirl to coat. Stir-fry the beef in batches for 2-3 minutes, or until browned. Remove from the wok.

Reheat the wok to very hot, heat the remaining oil, then add the onion and stir-fry for 2 minutes. Add the beans and cook for another 2 minutes, then return the beef to the wok. Pour in the fish sauce mixture and cook until heated through. Serve with the rice

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