Aromatic and positively delicious, this is an easy go to recipe in our house.
I buy finely chopped frozen lemongrass from our local Asian supermarket.
It is perfect for this recipe as all you need to do is break off a chunk as needed.

Yield: 4-5

Ingredients

• 650g rump steak, chopped into 2cm chunks, fat discarded
• 3 tablespoons finely chopped lemongrass
• 1 tablespoon grated ginger
• 1 red chilli, seeds removed and finely chopped
• 2 teaspoons curry powder (Vietnamese if you have it)
• 2 cloves garlic, finely chopped
• 1 teaspoon sugar
• 3 tablepsoons oyster sauce
• 3 tablespoons soy sauce
• 4 shallots (or 1 red onion), diced
• 1 large carrot, diced
• 150g mushrooms, sliced
• 1 1/2 cups beef stock
• 1 1/2 cups water
• 1 tablespoon cornflour
• salt and freshly ground black pepper

Method

Place the meat in a shallow dish and add lemongrass, ginger, curry powder, lemongrass, garlic, sugar, oyster and soy sauces. Mix well and then refrigerate for at least 1 hour but preferably longer. Heat a film of oil in a large frying pan and gently cook the shallots, carrot and mushrooms for 10 minutes before transferring to a large saucepan.  Increase the heat, lift the meat from the marinade and quickly brown in batches. Add the meat to the saucepan along with any excess marinade.  Add the beef stock and water and simmer for 1 hour.  Thicken with a little cooled cooking liquid mixed with the cornflour.  Allow to simmer for a further 10 minutes.  Season with freshly ground black pepper and a little salt if you need it. Serve with steamed rice and fresh greens.