Lemongrass Beef & Thai Basil Stir Fry - Aussie Sprouts

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

Method:

  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.

Lemongrass Beef & Thai Basil Stir Fry

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Serves: 4
Prep Time: 10 minutes Cooking Time: 10 minutes

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.

Nutrition

  • 1480kJ (352kcal) Calories
  • 20.3g Carbohydrates
  • 16.1g Fat
  • 1.7g Fiber
  • 30.9g Protein
  • 5.5g Saturated fat
  • 604mg Sodium
  • 1.3g Sugar

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