Aussie beef and lemongrass stir-fry
1 pound thinly sliced Aussie grassfed beef sirloin
2 tbsp oil
2 tsp grated ginger
2 tsp finely chopped lemongrass, white part only
1 large cut into 3 m lengths spring onion
1 each thinly sliced red bell pepper
7 oz. diagonally sliced green beans
1 small finely chopped Red chili
1/4 cup sherry or rice wine
1/4 cup kecap manis or soy sauce
1 tablespoon fish sauce
To cook: Add half the oil to the beef and mix well. Heat the wok, ensure it is hot. Stir-fry the beef in three batches, and set it aside. Reheat wok between each batch. Reheat the wok, add remaining oil, and add the ginger, lemongrass and spring onions. Stir-fry for 1 minute. Add the red bell pepper, beans and chili, stir-fry for 1-2 minutes. Return the beef to the wok and add the sherry and sauces. Stir for 30 seconds to combine.
To serve: Serve with rice noodles or steamed rice.