Ingredients
600g beef eye fillet, trimmed, thinly sliced
2 stalks lemongrass, white part only, finely chopped
2 small red chillies, finely chopped
2 tblsps lime juice
2 tsps sesame oil
1 bunch broccolini, trimmed, halved crossways
1 small red onion, cut into thin wedges
Steamed jasmine rice, to serve
DRESSING
1/3 cup caster sugar
2 tblsps fish sauce
2 tblsps soy sauce
Method
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To make dressing, place all ingredients and ½ cup water in a medium saucepan over a medium heat. Stir until sugar is dissolved. Bring to boil. Gently boil for about 10 minutes, or until reduced by half. Transfer to a heatproof jug. Refrigerate until cool.
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Combine beef, lemongrass, half the chillies and 2 tblsps of dressing in a large bowl. Mix well. Refrigerate, covered, for 30 minutes.
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Add juice, sesame oil and remaining chillies to remaining dressing in jug. Refrigerate.
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Heat an oiled wok over a medium to high heat. Add broccolini. Stir-fry for 2 to 3 minutes, or until tender. Remove. Cover to keep warm.
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Heat same wok over a high heat. Add beef in three batches. Stir-fry for about 2 minutes, or until browned. Transfer to a large bowl. Cover to keep warm.
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Heat same, oiled wok. Add onion. Stir-fry until soft. Stir through beef.
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Serve beef and broccolini with rice. Pour over remaining dressing.