- Serves 4
- Preparation Time 15MINS
- Cook Time 12MINS
2 tbs olive oil
600 g beef sirloin, thinly sliced
1 medium brown onion, thinly sliced
1 red capsicum, thinly sliced
2 clove garlic, crushed
1 tbs corn flour
2 stalks lemongrass, trimmed, thinly sliced
250ml (1 cup) Campbells Real Stock – Beef
1 long red chilli, thinly sliced on an angle
tbs soy sauce
tbs fish sauce
STEP 1 Heat a wok or large frying pan over high heat. Add 1 tbs of oil. Add half the beef. Stir- fry for 3 minutes or until lightly browned. Remove to a plate. Repeat with remaining oil and remaining beef.
STEP 2 Add onion, capsicum, garlic, lemongrass and chilli to wok. Stir-fry for 2 minutes or until onion is soft. Add Campbells Real Stock and simmer for 2 minutes. Return beef. Add soy sauce and fish sauce and stir-fry for 2 minutes or until heated through.
STEP 3 Combining 1 tbs of corn flour and 2 tbs of water to make slurry add to stir-fry, return to the boil. Remove.
STEP 4 Serve with steamed rice