Lemongrass Beef & Thai Basil Stir Fry

Super tasty and ready in less time than it takes to order take away, this fragrant stir fry deserves a spot in your week night dinner repertoire!

INGREDIENTS:

• 1 tbsp sesame or peanut oil

• 1 shallot, finely sliced

• 1 stalk lemongrass, finely sliced

• 1cm piece of ginger, grated

• 1 small red chilli, deseeded and finely sliced

• 500g beef mince

• 1 tbsp fish sauce

• Juice of 1 lime

• 1/2 tsp sugar

• 1 large handful green beans, ends removed and halved lengthwise

• 1 cup Aussie Sprouts Bean Sprouts

• 1/2 cup Thai basil leaves

• 100g vermicelli noodles

INSTRUCTIONS​:

1. Heat oil in a wok over medium heat. Add shallot, lemongrass, ginger and chilli and stir fry for 2-3 minutes until softened.

2. Add beef and cook for a further 3-4 minutes until browned. Stir through fish sauce, lime juice and sugar.

3. Add beans and bean sprouts and cook for 1-2 minutes until softened slightly. Toss through Thai basil leaves.

4. Place vermicelli noodles in a large bowl of boiling water and let stand for 5 minutes or until noodles are soft. Drain.

5. Divide noodles between 4 plates or bowl, spoon over beef mixture and serve.