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Lemongrass Beef Stir-Fry

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Lemongrass beef stir-fry is an aromatic dish that you will love. Preparing it is a treat in itself because you can smell the flavors coming together.

For this recipe, I decided to cook the sliced meat first before stir-frying to make sure it is soft, but if you are using good quality beef then there is no need to boil it. You may skip this and stir-fry it directly until the sirloin tips are cooked.

 

Serves 4

Ingredients:

1/4 cup peanut or sesame oil

800g beef sirloin, thinly sliced

1 cup water

1 medium brown onion, thinly sliced

250g fresh asparagus, trimmed and cut into 1 inch pieces

3 cloves garlic, crushed

2 stalks lemongrass

1 long red chili, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

Salt and pepper to taste

Coriander and extra chili for garnish

 

Remove the outer leaves of the lemongrass stalks and then remove the roots, around 1cm from the base. Slice the soft parts of the stalk thinly. Knot what remains of the lemongrass stalk and then set them aside.

Place the beef strips in a wok or large saucepan over high heat. Pour in the water and add the knotted lemongrass stalk and oyster sauce. Mix well. Bring it to a boil and then reduce the heat to low. Let it simmer for 6-8 minutes or until the liquid evaporates and becomes soft. Add more water if needed. Once the beef is cooked, allow it to cook in its own oil for 2-3 minutes or until the edges are brown. Transfer the beef to a plate.

Put the oil in the wok which you used to fry the beef and then set the heat to medium. Fry the garlic, onions, chili and lemongrass in the wok for 2-3 minutes or until they are fragrant and the onions are translucent. Add the asparagus and stir fry it for another 3 minutes until they are bright green and soft enough to eat.

Return the beef to the wok with the stir-fried asparagus. Include the juices on the plate. Add the soy sauce and stir-fry the beef and vegetables for another 4 minutes or until warm. Season it with salt and pepper. Transfer the stir-fried lemongrass beef to a serving plate and garnish it sprinkle it with chili. Garnish it with coriander before serving. Serve warm with steamed rice.

 

Photo Courtesy Of:  rick

Lemongrass Iced Tea

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Lemongrass also known as citronella, is known for its light and lemony scent. It is commonly used as food flavoring used in soups and teas. Nowadays it can also be found in soaps, candles and even perfumes because it also functions as an insect repellent. Research shows that it has many health benefits.  It has a calming effect and it is a good source of antioxidants which help boost the immune system. It is also said that it has anti-fungal and anti-bacterial properties and it helps alleviate stomach discomforts like indigestion, colic and even other illnesses like rheumatism, arthritis and high blood pressure.

Instead of having drinks full of sugar, here is a refreshing drink you will surely love. It is a twist to old fashioned iced tea, but it is definitely healthier.

Ingredients:

10 lemongrass stalks

9 cups cold water

8 white tea bags

Ice cubes

1 cup white sugar

Lemon or lime

Cut off 1 inch from the root of the lemongrass stalks. Remove any discolored parts, and then cut the stalks crosswise into 1 inch pieces.

Prepare syrup by combining 1 cup of water and 1 cup of sugar. Mix well until the granules dissolve. Add half of the chopped lemongrass and bring to a boil. Remove from heat and let it cool for 30 minutes. After, strain the syrup and discard the lemongrass stalks.

In a heavy saucepan, boil the remaining water and lemongrass. Remove from heat and drop in the tea bags. Let it steep for 2-3 minutes. Remove the teabags and strain the lemongrass stalks. Let the tea cool for 30 minutes.

Pour tea in a glass full of ice. Squeeze in some lime or lemon juice and add syrup as desired. Garnish with a lemon slice.

Photo Courtesy Of: cvanstane