Creamy Coconut and Lemongrass Beef Stir Fry

This Week

2 Dec - 8 Dec

Creamy Coconut and Lemongrass Beef Stir Fry

This dish is a cross between a stir-fry and a curry. The noodles get coated in a rich, creamy coconut sauce that pairs perfectly with the fresh flavours from the lemongrass, lime, chilli and ginger.

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Meal Prep Guide

Pre-chop one head of broccoli into florets. Store in an airtight container in the fridge.
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Chop the lemongrass, chilli and ginger. Store together in an airtight container in the fridge.

2 stalks of lemongrass (finely chopped)
2 Tbsp ginger (finely chopped)
1 red chilli (finely chopped)

Tips

‍Tips

The beef only takes a couple of minutes to cook at a high heat, you want it to get nice and crisp but not overcooked.
You can use pre-cut stir-fry beef or you can thinly slice some sirloin, scotch fillet or eye fillet.
Once you’ve cooked the noodles drain and then rinse under cold water and drizzle over a little sesame oil. This stops the noodles from going gluggy.
Budget tip – swap out the beef for beef mince (this might not sound appealing but we promise it’s delicious). You can also use frozen broccoli. Frozen broccoli is perfect for using in stir-fries and curries, it can get a bad rep but it’s actually really fresh as it is frozen straight after being picked.

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‍Vegetables

Feel free to use any veggies you’d like. Green beans, broccolini and sugar snap peas work really well.

Protein

You can swap out the stir-fry beef for beef mince, chicken breast, prawns or tofu. You’ll just need to adjust the cooking time.

Other

Swap out the rice noodles for egg noodles or soba noodles.

Ingredients

1-2 Tbsp coconut oil
2 stalks of lemongrass (finely chopped)
2 Tbsp ginger (finely chopped)
1 red chilli (finely chopped)
2 garlic cloves (crushed)
600g stir-fry beef
3 Tbsp tamari
2 Tbsp fish sauce
2 tsp coconut sugar
1 lime (juice and zest)
200g pad thai noodles
1 tsp sesame oil
1 large head broccoli (cut into florets)
1 cup shelled edamame beans
400ml coconut cream

Garnish

1 cup of coriander (roughly chopped)
1 red chilli (finely sliced)
¼ cup roasted peanuts (crushed)

Method

Cook the noodles as per packet instructions. Once cooked, drain and then rinse under cold water and drizzle over a little sesame oil. This stops the noodles from going gluggy.
Heat the coconut oil in a large pan or wok over medium heat. Add the lemongrass, ginger, chilli and garlic and cook for a few minutes until fragrant.
Turn up the heat to high and add the beef. Stir-fry for a few minutes until golden brown.
Add the coconut cream and bring to a boil, then reduce the heat to a gentle simmer.
Add the broccoli and edamame beans and cover with a lid. Allow it to simmer for 5-7 minutes or so until the broccoli has cooked through but still has a slight bite to it.
Remove the lid and add the noodles in, tossing well to make sure they’re all coated in the creamy, coconut sauce.
Serve into four bowls and top with some fresh coriander, chilli and crushed peanuts.