Sticky lemongrass beef

Name: Sticky lemongrass beef
Cook time: 25 min
Yield: 4

with mixed rice and coconut dressed salad

Ready in around 25 mins

RECIPE FACT:

Lemongrass is a perennial herb that can grow up to 6 feet high and has a limited lifespan, living only 4 years on average.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE COCONUT SALAD:

Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Add the carrot and the sliced red and green cabbage into a mixing bowl. Just before serving shake the coconut dressing pottle, add to the salad and mix gently. Roughly chop the coriander including the stalks and set aside.
2. TO COOK THE MIXED RICE:

Microwave option (preferred): Open the bag of steamed mixed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot. Set aside to keep warm until serving.
3. TO COOK THE LEMONGRASS BEEF:

Open the lemongrass sauce and remove the chilli from the top. Finely slice the chilli and set aside or discard if not using. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the pulled beef and cook for 4-5 mins stirring occasionally to create a char. Add the lemongrass sauce and some or all of the chilli if using. Cook for 2-3 mins until the sauce has reduced and coated the beef.
TO SERVE:

Divide the mixed rice and coconut salad between bowls. Top with sticky lemongrass beef and garnish with chop coriander and a sprinkle of toasted peanuts.