| Preparation time: 15 minutes + 3-4 hours marinating | | | | Toss constantly to make sure the small pieces of |
| Total cooking time: 15 minutes | | | | onion and lemon grass don't catch on the wok and |
| Serves: 4 | | | | burn. |
| Ingredients for the beef recipe: | | | | 3. Return all the meat to the wok. Add the roasted |
| 500 g (1lb) rump steak, cut into thin strips | | | | peanuts and toss quickly until combined. Serve |
| 3 stems lemon grass, white part only, finely chopped | | | | immediately. |
| 1 onion, finely chopped | | | | Nutritional Value for the beef recipe: |
| 3 cloves garlic, finely chopped | | | | Protein 35 g; |
| 2 tablespoons fish sauce | | | | Fat 8.5 g; |
| 2 teaspoons sugar | | | | Carbohydrate 6 g; |
| 1 tablespoon oil | | | | Dietary Fibre 2 g; |
| 1/4 cup (40 g/11/4 oz.) chopped roasted peanuts | | | | Cholesterol 85 g; |
| Directions for the beef recipe: | | | | Energy 980kJ (235cal). |
| 1. In your attempt to try this recipe, you should first put | | | | Hints for the beef recipe: |
| the steak in a large glass or ceramic bowl. Mix the | | | | 1. Using a large sharp-knife, cut the rump steak into thin |
| lemon grass, onion, garlic, fish sauce, sugar and oil to | | | | strips. |
| make a marinade. Pour over the meat and toss well. | | | | 2. Finely chop the lemon grass, using only the white |
| Cover and refrigerate for 3-4 hours. | | | | part of the sterns. |
| 2. Heat the wok until very hot and stir-fry the beef in | | | | 3. Pour the lemon grass, onion, garlic, fish sauce, sugar |
| two batches over high heat until it is just browned, | | | | and oil over the meat. |