Bò xào sả ớt: Beef with Lemongrass and Chili from the Wok

Tender beef is stir-fried in a hot wok with lemongrass, garlic and fresh chili, then seasoned with soy sauce, lime and coriander. Simple jasmine rice is the perfect accompaniment.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 300 g Beef (sirloin or flank steak), cut into thin strips
• 2 Stück Lemongrass, only the pale parts, finely chopped
• 3 Stück Garlic cloves, finely chopped
• 2 Stück red chilies, cut into fine rings
• 1 Stück red onion, cut into wedges
• 2 EL soy sauce
• 1 TL brown sugar
• 1 Stück lime, juice
• 2 Stück spring onions, cut into rings
• 1 Bund coriander, roughly chopped
• 2 EL cooking oil
• 150 g jasmine rice (raw)
• 1 Prise salt
• 1 Prise black pepper, freshly ground

Method

1. Rinse the jasmine rice thoroughly in a sieve, then bring it to a boil in a pot with twice the amount of water, reduce the heat, cover and let it steam for about 12 minutes.
2. Mix the beef with 1 tbsp soy sauce, the sugar and a pinch of pepper and let it marinate for about 10 minutes.
3. Finely crush the lemongrass, garlic and half of the chili rings in a mortar or finely chop them with a knife.
4. Heat the wok over high heat, add 1 tbsp oil and sear the beef in batches for 2 to 3 minutes until it gets color on the outside. Remove it.
5. Add the remaining oil to the wok and fry the lemongrass-garlic mixture and the onion wedges over medium to high heat for about 1 minute until fragrant.
6. Return the meat to the wok, deglaze with the remaining soy sauce and the lime juice and stir-fry everything for 1 to 2 minutes until done.
7. Sprinkle with the spring onions, the remaining chili rings and the coriander, season with a pinch of salt and serve immediately with the rice.