Lemongrass beef

Serves: 2

Time to make: 30 mins

Total cost: $17.30 / $8.65 per serve

(at time of publication)

Ingredients

½ cup brown rice
2 teaspoons sesame oil
250g sirloin or scotch fillet steak, fat removed and sliced thinly
1 clove garlic, finely sliced
2 spring onions, finely sliced
1 red chilli, finely sliced, plus extra to garnish (optional)
2 stalks lemongrass, finely sliced
1 red capsicum, finely sliced
2 cups sliced mushrooms
2 cups baby spinach
1 tablespoon reduced-salt soy sauce
2 teaspoons fish sauce

Instructions

Cook rice according to packet instructions.
In a frying pan, heat half the sesame oil over high. Add beef (in two batches if pan is small) and cook quickly, until browned, about 2 minutes. Remove from heat and set aside.
Return pan to heat and add remaining oil. Add garlic, spring onion, chilli, lemongrass and capsicum and cook, stirring, for 3-4 minutes. Add mushrooms and stir-fry until mushrooms are cooked, about 5 minutes. Add spinach and cook for 1 minute, until spinach is wilted.
Remove pan from heat. Return beef and any juices to pan, along with soy sauce, fish sauce and ¼ cup water. Stir well.
To serve, divide beef and rice between 2 plates, garnished with extra chilli, if desired.

Nutrition Info (per serve)

Kilojoules 1960kJ

Calories 469cal

Protein 33g

Total fat 15g

–Saturated fat 4g

Carbohydrates 45g

–Sugars 8g

Dietary fibre 7g

Sodium 790mg

Calcium 60mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

Make it gluten free: Check sauces are gluten free.

Make it low FODMAP: Use green tips of spring onion, replace mushrooms with eggplant, and replace garlic with garlic-infused olive oil.

HFG tip

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