Vietnamese Stir Fry

Nutrition per serving

Calories610 kcal
Protein40.4 g
Carbs54.9 g
Fats24.8 g
Saturated Fat6.4 g
Monounsaturated Fat14.3 g
Polyunsaturated Fat2.1 g
Sugars7.6 g
Fiber5.7 g
Sodium1,103 mg

Ingredients

Basmati Rice
Green Onions/Spring Onions or Scallions (including tops and bulb)
Green Beans (snap beans)
Red Bell Pepper (capsicum)
Red Chilli Pepper
Garlic
Lemon grass (citronella)
Flank Steak
Cornstarch (Corn flour)
Soy Sauce (tamari)
Vinegar, White Wine
Olive Oil
Preparations
1. Finely slice the spring onion.

2. Top and tail the green beans

3. Core/chop the pepper into 2cm pieces.

4. Finely chop the chili.

5. Peel/chop the garlic.

6. Peel away the outer layers of the lemon grass. Chop about 2 inches from the end (discard) and continue to finely chop about two-thirds up.

7. Finely slice the beef into wafer thin strips.

Cooking Instructions
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).

2. Place the beef strips into a small bowl with a pinch of salt and pepper and the cornflour. Mix to coat the beef.

3. Heat ½ a tbsp of oil in skillet over high heat. Add the beef and stir fry for 1 ½ minutes until browned. Transfer to a plate and set aside.

4. In the same pan, heat half a tbsp of oil over medium-high heat. Add the lemongrass, garlic, chili and the white part of the spring onion. Stir fry for a minute, add the green beans and peppers and continue to stir fry, continuously stirring.

5. Add the vinegar, soy sauce, a pinch of sugar, cooked beef and continue to stir fry for a minute.

6. Serve in a bowl on top of the rice with the remaining spring onion sprinkled over the top.