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Ingredients

  • oil
  • 600g lean steak, diced
  • 4 shallots, sliced 
  • 3 stalks lemongrass, 2 finely chopped, 1 bashed but left whole
  • 2 cloves garlic, crushed
  • 2 red chillies, chopped
  • 3  lime leaves
  • 2  star anise
  • 400ml  vegetable stock
  • 1 tbsp fish sauce
  • 1 lime, plus wedges to serve
  • to serve coriander leaves
  • to serve  jasmine rice or greens

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Heat 1 tsp oil in an ovenproof pan with a lid. Season the steak pieces and fry in batches, scooping out once browned. Add the shallots, lemongrass, garlic and chilli to the same pan and cook until fragrant. Add the lime leaves, star anise and the meat, and cover with stock. Add the fish sauce. Put the lid on and put in the oven for 1½ hours. (Remove the lid for the last 15 minutes to thicken the sauce if it’s too thin.)

  • STEP 2

    Add the lime juice and the season with more fish sauce if you like. Scatter with coriander and serve in bowls with jasmine rice and Asian greens.

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Comments, questions and tips (1)

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chris.madder

question

What happens to the other two lemongrass - there is no mention made of them?

olive-magazine

Hi, thanks for your question and for spotting this. For some reason one of the instructions was missing. It should say '3 stalks lemongrass, 2 finely chopped, 1 bashed but left whole'. We'll update the recipe now. Thanks again for flagging this up. We hope this helps. Best wishes, the olive team.

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