10 minutes marinating
Total cooking time: 25 minutes
Serves : 4
For this recipe we need :
3 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
4 stems lemon grass (white part only).
2 ½ tablespoons vegetable oil
600 g [1 ¼ lb) lean beef fillet, thinly sliced
across the grain
1 tablespoon lime juice
1-2 tablespoons fish sauce
2 tablespoons kecap manis
1 large red onion, cut into small wedges
200 g (6 ½ oz) green beans, sliced on the
diagonal into 5 cm (2 inch] lengths.
1- Combine the garlic, ginger, lemon grass
and 2 teaspoons of the oil in a large non-
metallic bowl. Add the beef toss well
until it is coated in the marinade, then
cover with plastic wrap and marinate in
the fridge for at least 10 minutes.
2- To make the stir-fry sauce, combine the .
l lime juice, fish sauce and kecap manis in
a small bowl or jug and set aside until
3- Heat a wok over high heat, add
1 tablespoon oil and swirl to coat the side
of the wok. Stir-fry the beef in batches for
2-3 minutes, or until browned. Remove
from the wok.
4- Reheat the wok over high heat, 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 stir-fry sauce
and cook until heated through. Serve with