Stir-fried beef with ginger

• lean beef↗350g 350g

  cut across the grain into thin slices (you need a quick-cooking cut, such as minute steak)

• lemongrass stalk1 1

  trimmed and finely chopped

• soy sauce↗1 tbsp 1 tbsp
• fish sauce↗2 tbsp 2 tbsp
• brown sugar↗4 tsp 4 tsp
• chilli flakes↗½ tsp ½ tsp
• lime↗1 1

  juiced

• vegetable oil↗3 tbsp 3 tbsp
• green pepper↗1 1

  thinly sliced

• spring onions↗2 bunches of 2 bunches of

  green and white parts separated and finely sliced

• garlic cloves↗6 6

  finely chopped

• ginger↗1 tbsp grated 1 tbsp grated
• basil↗small bunch of small bunch of

  or purple basil, leaves picked and roughly chopped

• cooked rice (about 250g uncooked weight)↗

  or cooked rice noodles

• peanuts↗50g roasted 50g roasted

  roughly chopped

Step-by-step instructions

1. 1

   Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.

2. 2

   Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.

3. 3

   Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.

4. 4

   Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.

5. 5

   Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, the remaining basil leaves and the green parts of the spring onions.