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Description

I love the fragrant lemongrass beef with those common South East Asian flavours. They complement beef so well and work just as well with mushrooms for a plant based option. This meal is fast, and can be paired with rice, noodles or other vegetables for a low carb option in the evening.


Ingredients

Scale

1 tbsp sesame oil

2 large stalks finely chopped lemongrass (outer skin removed)

1 inch peeled and slice ginger

2 cloves of sliced garlic

5 shallots thinly sliced

3 tbsp tamari 

1 tbsp coconut sugar

500g stir fry beef, or cooked beef leftovers

1 cup of water

1 small bunch of fresh coriander leaves


Instructions

Heat your oil and fry off the lemongrass, ginger, garlic and onions

Add tamari and coconut sugar with beef

Fry until the meat is just cooked through

Add the water and turn the heat to simmer and create a little gravy 

After a few minutes the flavours have had chance to come together

Transfer to a serving plate and garnish with chopped coriander


Notes

I’m not a fan of the overly processed meat substitutes on the market, so reading ingredients labels and checking for whole foods ingredients is important on meat substitutes

Shiitake mushrooms provide a great alternative to the beef 

This dish matches well with steamed jasmine rice, rice noodles and green vegetables