One of Australia’s best known Vietnamese chefs grew up eating and cooking this dish, and it’s all about letting the ingredients doing the talking. Fragrant lemongrass and capsicum come together with tender beef on a bed of jasmine rice. This is a classic southern Vietnamese street food – done in your kitchen!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Place the rice into a sieve and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain. Peel and crush the garlic clove and finely dice the spring onions, the green beans, the chilli and the capsicum.
Cut off the lower part of the lemongrass bulb because this will be woody and tough. Then remove the tougher outer leaves. What you are looking for is the softer layers within. First it’s best to “bruise” the trimmed stalk with the back or side of a knife because it will help break down its fibrous stalk. To soften them even further, you don’t want it chewy in your meal, finely chop the remaining stalk.
Heat the vegetable oil in a wok or large pan over high heat. Add the garlic and lemongrass, cook for 2 minutes. Add the finely diced spring onions and the diced chilli and cook for 3 minutes. Now add the beef strips, sliced beans and capsicum, cooking for 3-5 minutes. Quickly toss through the soy sauce, vinegar, and sugar on the heat until warmed through and the sugar has dissolved.
Divide the rice between bowls and then top with the lemongrass beef stir fry.
Did you know? The average cow has more than 40,000 jaw movements per day.