Ingredients 500g rump steak
3 lemongrass stems, white part only, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp fish sauce
2 tsp sugar
1 tbsp oil
200g bean sprouts, washed
coriander leaves, to serve
chopped red chilli, to serve
steamed rice, to serve
Mix the lemongrass, onion, garlic, fish sauce, sugar and oil to make a marinade.
Trim off excess fat from the steak. Thinly slice across the grain.
Pour the marinade over the meat and toss well. Cover and refrigerate for 30 minutes.
Bring a pot of lightly salted water to the boil. Blanch the bean sprouts for 2 minutes. Drain.
Heat the frying pan until very hot and stir-fry the beef in two batches over high heat until it is just browned. Toss constantly to make sure the small pieces of onion and lemongrass don't catch on the pan and burn. Return all the meat into the pan and toss quickly to warm up. Season with salt.
Transfer beef to a serving dish on a bed of blanched bean sprouts, topped with coriander leaves and chopped red chilli. Serve immediately with steamed rice.