Prep Time: 10 Minutes
Cook Time: 10 Minutes
1 lb thinly-sliced Thomas Farms Sirloin
2 tbsp oil
2 tsp grated ginger
2 tsp finely chopped lemongrass, white part only
1 large cut into 3 m lengths spring onion
1 each thinly sliced red bell pepper
7 oz. diagonally sliced green beans
1 small finely chopped Red chili
1/4 cup sherry or rice wine
1/4 cup kecap manis or soy sauce
1 tablespoon fish sauce
1. Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch. Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute.
2. Add the red bell pepper, beans and chili, stir-fry for 1-2 minutes. Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine.
3. Serve with rice noodles or steamed rice.
Recipe courtesy of True Aussie Beef & Lamb