Lemongrass Beef Stirfry

I’ve been pretty good at posting in the past 2 weeks, haven’t I? Sometimes it takes motivation to log on and type stuff. Haha! I love being able to document all the stuff I’ve been cooking just so I can look back to see what I’ve done and how much I’ve learnt through the years. That aside, this is not even a proper recipe seeing as I threw the last few things I had in the fridge into a pan and called it dinner.

I was going to get some veggies at the nearby night market but because it’s been thunderstorming every single evening lately, I couldn’t walk out. I had to McGyver this dinner. Thankfully the hubs is happy so long as there is food.
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I absolutely love beef steak because I can do so much with them. Slice up for stirfry or whole as an actual steak.  That parsley & lemon seasoning isn’t necessary but well, since I had a few jars of different seasonings, I chose this one… goes well with lemongrass too!
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Stirfrying the beef first keeps it from overcooking. 1 minute and done!
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And then all the aromatic. I forgot how incredibly fragrant lemongrass gets when stirfried plain. I should cook with lemongrass more. Which I will as I have about 5 more stalks in the fridge.
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I really like cooked celery. Somehow the flavour changes drastically even after a quick stirfry. I don’t know… it’s just nice.
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A quick 15 minutes and the dish is done!
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You can certainly have this with rice but I went with soba noodles.
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Sometimes, things work out okay after all.
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Because the beef was so well seasoned, it stretched quite far over.
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Have I mentioned that I love beef strips?
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So sometimes when it seems like you can barely manage dinner or that you haven’t got much in the fridge to use, a little risk-taking might just pay off! If not then, well, there’s always instant ramen 😉

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“There is no fear in love; but perfect love casteth out fear: because fear hath torment. He that feareth is not made perfect in love.” {1 John 4:18}

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Lemongrass Beef Stirfry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 200 gm (7 oz) Beef Strips (or cut a steak into strips - cheaper!)
  • 2 stalks Lemongrass, thinly slice only the white ends
  • 1 Red Onion, peeled & thinly sliced
  • 2 stalks Celery, bias sliced thickly
  • 2 cloves Garlic, minced
  • 1 tsp Parsley & Lemon Seasoning mix (sub ½ tsp Salt, pinch Black Pepper, zest of ½ lemon & pinch of dried parsley leaves)
  • 1 tsp Sweet Soy Sauce (Kecap Manis)
  • 2 tbsp Canola Oil, separate use
Steps
  1. In a bowl, season & mix beef strips with seasoning mix & sweet soy sauce. Leave to marinade while you prepare other ingredients.
  2. Heat up 1 tbsp oil on MED HIGH in a skillet or frying pan. Scatter in beef strips, being careful to strain out the collected juices & marinade so that the oil doesn't sizzle too much. Reserve any collected juices for later. Sear the beef strips 30 secs on each side or until they have almost all browned. A little pink is fine. Spoon out & reserve.
  3. Add the rest of the oil on MED & toss in sliced lemongrass. Stir around for 30 seconds or until very fragrant.
  4. Add sliced onion & garlic with a small pinch of salt. Stir until onions are somewhat translucent.
  5. Toss in celery. Stir for about 1 minute.
  6. Pour in reserved marinade & stir again.
  7. Add in cooked beef strips. Give it all a final few stirs to mix up.
  8. Dish out immediately & serve!

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