BEEF WITH CHILLI & LEMON GRASS


COOKBOOK: Mag Recipe 


A good beef steak is good cooked any way you like! Don’t kill it and  cook it well-done. It should be cooked medium-rare to medium, that’s my only bit of advice I can give! 

The BBQ gives it that smoky flavour which when combined with the marinade, it was delicious!

This was a great combination with chinese vegetables and noodles, Definitely a huge hit with the family! 

Hope you enjoy



RECIPE

Serves 4


750g beef eye fillet steaks

300g hoikken noodles

2 tablespoons of sesame oil

1 bunch of bok toy, chopped (separated)

1 bunch of toy sum, chopped (separated)

1 bunch of broccolini, chopped (separated)

1 small chinese cabbage , sliced thinly

1 cup bean sprouts, chopped roughly

Salt & pepper


CHILLI & LEMON GRASS MARINADE

2 tablespoons lemon grass, chopped

2 red chilli, remove the seeded & chopped roughly

3 tablespoons of soy sauce

3 tablespoons lime juice (preferably fresh)

2 tablespoons of ginger , chopped

1 tablespoons sugar


Add all the chilli-lemon grass ingredients in a processor and process until chopped finely.

In a deep bowl add the steak and marinade with the chilli- lemon grass mixture. If little dry, add another tablespoon of soy and lime. Turn until all the meat is well coated and refrigerate for 30mins -1hr.


Separate the stalks from all the green leaves.


Once you get the meat out of the fridge, transfer to a flat casserole dish to grill or place on a bbq hotplate. Keep the remainder of the marinade for the vegetable stir fry.

Cook the hoikken noodles as per the package and set aside.


Heat the olive oil in a wok. Add the stalks for all the vegetables (as this takes longer to cook). Add the remainder of the marinade. Stir fry until just soft. Add salt and pepper to your taste. Add bean sprouts, and the green leaves for all vegetables. Cook until all is wilted and cooked through. Add the hoikken noodles, combine well and set aside.


Cook the meat to your desire. Remove from under the grill or BBQ, slice into thick strips and serve over a plate of stir-fried chinese vegetables.











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