Lemongrass beef and noodles

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Lemongrass beef and noodles
  • 200 gram glass noodles
  • 2 limes, 2 tablespoons juice, plus halves, to serve
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 500 gram lean rump steak, trimmed, thinly sliced
  • 1 long red chilli, seeded, chopped
  • 1 lemongrass stick, white part only, finely chopped
  • 1 bunch choy sum, trimmed, leaves shredded, stalks halved
  • 2 tablespoon water
  • 2 tablespoon unsalted peanuts, chopped


Lemongrass beef and noodles
  • 1
    Place noodles in a large, heatproof bowl. Pour over enough boiling water to cover. Set aside to soak 5 minutes. Rinse under cold, running water. Drain well.
  • 2
    In a jug, mix lime juice, sauces and sugar together and set aside.
  • 3
    Heat a wok or large frying pan on high. Spray lightly with oil. Stir-fry beef in 2 batches, 2-3 minutes, until browned. Transfer to a plate.
  • 4
    Return wok to high heat. Spray with a little more oil. Add chilli and lemongrass. Stir-fry 1 minute. Toss through choy sum stalks and water. Stir-fry 1-2 minutes.
  • 5
    Add noodles, beef, sauce and choy sum leaves. Stir-fry 2 minutes until coated in sauce. Sprinkle with chopped peanuts and serve with lime halves.

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