Lemongrass beef

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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Instructions

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1. Cook rice according to packet instructions.
2. 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.
3. 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.
4. Remove pan from heat. Return beef and any juices to pan, along with soy sauce, fish sauce and ¼ cup water. Stir well.
5. To serve, divide beef and rice between 2 plates, garnished with extra chilli, if desired.

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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Nutrition info (per serve)

Calories 469 cal

Kilojoules 1960 kJ

Total fat 15 g

Saturated fat 4 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Mar 2018

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