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Lemongrass & Tamarind Beef Stir Fry

Lemongrass & Tamarind Beef Stir Fry
Prep time10 min
Cook time—
Total time10 min
Servings4
01

Ingredients

  • 500 g stir fry strips
  • 180 g udon noodles
  • 2 stems lemongrass, white part only, finely chopped, extra to serve
  • 1.2 small wombok, shredded
  • 1 bunch baby bok choy , quartered
  • 1.3 cup (80ml) tamarind puree
  • 1.3 cup (80ml) beef stock
  • 30 g palm sugar, grated
  • 1 Pickled ginger, red chilli slices and coriander and edamame to serve
02

Step-by-step method

  1. 01
    Cook the noodles in a saucepan following packet directions, drain well and set aside. Heat a non- stick wok or frying pan over high heat. Add the beef cook in batches, stirring for 2-3 minutes until browned. Transfer to a clean plate.
  2. 02
    Add the wombok, buk choy, tamarind, stock and sugar to the wok. Toss to combine, stir fry for 2 -3 minutes. Return noodle and beef with any juices to noodle mixture, toss to combine and cook for 2 minutes until heated through.
  3. 03
    Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.
03

Chef's tips

  • Thinly sliced beef sirloin or scotch can also be used in this recipe.
  • Swap palm sugar for brown sugar. Fresh lemongrass for lemongrass paste.
  • Udon noodles can be swapped out for a Gluten Free noodle option.
  • Refrigerate any left overs in a sealed container for next day lunches.