Lemongrass Beef Stir-fry

Serves: 4
Preparation Time: 15
Cooking Time: 12


  • 2 tbsp olive oil
  • 600 g beef sirloin, thinly sliced
  • 1 medium brown onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2 clove garlic, crushed
  • 2 stalks lemongrass, trimmed, thinly sliced
  • 250ml (1 cup) Campbell’s Real Stock - Beef
  • 1 long red chilli, thinly sliced on an angle
  • ½ tbsp soy sauce
  • ½ tbsp fish sauce
  • 1 tbsp cornflour 


  1. Heat a wok or large frying pan over high heat. Add 1 tbsp 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.

  2. Add onion, capsicum, garlic, lemongrass and chilli to wok. Stir-fry for 2 minutes or until onion is soft. Add Campbell’s 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.

  3. Combining 1 tbsp of cornflour and 2 tbsp of water to make a slurry. Add to stir-fry, return to the boil. Remove.

  4. Serve with steamed rice.


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