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Lemongrass beef

About the Recipe


  • ½ cup brown rice

  • 2 teaspoons sesame oil

  • 9oz sirloin or scotch fillet steak, fat removed and sliced thinly

  • 1 clove of garlic, finely sliced

  • 2 spring onions, finely sliced

  • 1 red chili, finely sliced, plus extra to garnish (optional)

  • 2 stalks of 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


Step 1

Cook rice according to packet instructions.

Step 2

In a frying pan, heat half the sesame oil over high. Add beef (in two batches if the pan is small) and cook quickly, until browned, about 2 minutes. Remove from heat and set aside.

Step 3

Return pan to heat and add remaining oil. Add garlic, spring onion, chili, 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.

Step 4

Remove pan from heat. Return beef and any juices to the pan, along with soy sauce, fish sauce, and ¼ cup of water. Stir well.

Step 5

To serve, divide beef and rice between 2 plates, garnished with extra chili, if desired.

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