Beef & Lemongrass Stir-Fry

Dr Eva Orsmond serves up this delicious stir-fry


  • 120 g strip loin steak
  • 150 g white cabbage
  • 1 courgette (approx 150g)
  • 1/2 onion (approx 70g)
  • 0.25 tsp tom yom paste or other red curry paste
  • 1 lemongrass stalk
  • 0.50 beef stock cube melted in 100ml boiled water
  • 1 tblsp soy sauce
  • spray oil for cooking


  1. Peel and cut the onion. Slice both cabbage and courgette into thin slices.
  2. Cut meat into thin strips, using a pair of sharp scissors or a knife.
  3. Spray oil your wok or other non-stick pan large enough to take all the ingredients. Start by gently browning your beef with the curry paste.
  4. Once the beef starts cooking, add vegetables starting with the onion. Next add cabbage, and last the courgette.
  5. Peel the outer layer of lemongrass. Slice in two and then into 2-4 smaller
  6. portions to get all the flavour from within. Lemongrass needs to be removed before serving, so avoid making them too small!
  7. Add the stock and soy sauce when ingredients start sticking to the wok and cook until all ingredients are cooked to your liking.
  8. Remove lemongrass before serving.


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