Ingredients:
- 1 ¼ kg (2 ½ lb) beef, sliced into thin strips
- 3-4 tbs oil
Tangy Lemongrass Marinade:
- 250 ml beer or water
- 125 ml tomato ketchup
- 60 ml bottled chili sauce
- 6 tbs steak sauce
- 4 tbs coarsely chopped coriander leaves
- 3 tbs brown sugar
- 3 tbs lemon juice
- 3 cloves garlic, minced
- 4 red chillies, minced
- 2 stalks lemongrass, thick bottom part only, outer layers removed, inner part minced
- ½ tsp orange zest
- 1 tsp salt
How To Cook:
1.
To make the Tangy Lemongrass Marinade, place all the ingredients in saucepan and bring to a boil over medium heat for 5 minutes. Set aside to cool. ( It can be stored in the refrigerator for a week).
2.
When cooled, add the beef strips and mix well. Set aside for at least 3 hours or overnight to marinate. Drain the beef and discard the marinade.
3.
Heat the oil in a skillet and stir-fry the marinated beef over medium to high heat for about 3 minutes until the meat is cooked. Remove from the heat and transfer to a platter. Serve on a bed of blanched sugar snap peas and garnish with mint leaves.
