Name: Aromatic beef stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 800 gram beef strips; 1 brown onion (150g), chopped finely; 3 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 10 centimetre stick fresh lemon grass (20g), chopped finely; 1 star anise; 1 cinnamon stick; 4 cardamom pods, bruised; 350 gram snake beans, cut into 4cm lengths; 2 tablespoon ground bean sauce; 2 tablespoon fish sauce; 1/2 cup coarsely chopped fresh coriander; 1/2 cup (40g) roasted almond flakes

Ingredients

2 tablespoon peanut oil

800 gram beef strips

1 brown onion (150g), chopped finely

3 clove garlic, crushed

1 fresh long red chilli, chopped finely

10 centimetre stick fresh lemon grass (20g), chopped finely

1 star anise

1 cinnamon stick

4 cardamom pods, bruised

350 gram snake beans, cut into 4cm lengths

2 tablespoon ground bean sauce

2 tablespoon fish sauce

1/2 cup coarsely chopped fresh coriander

1/2 cup (40g) roasted almond flakes

Method

1.Heat half the oil in wok; stir-fry beef, in batches, until browned. Cover to keep warm.

2.Heat remaining oil in wok; stir-fry onion until soft. Add garlic, chilli, lemon grass, star anise, cinnamon, cardamom and beans; stir-fry until beans are tender. Discard star anise, cinnamon and cardamom.

3.Return beef to wok with sauces; stir-fry until heated through. Stir in coriander and nuts off the heat.

Ground bean sauce is a mixture of soya beans, flour, salt, sugar and water. It is available from Asian food stores. To make your own version of ground bean sauce, add 1 teaspoon white sugar to 1 tablespoon black bean sauce. Snake beans are long (about 40cm), thin, round, fresh green beans, Asian in origin, with a taste similar to green or french beans. They are also known as yard-long beans because of their (pre-metric) length.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy