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Lemongrass & Tamarind Beef Stir Fry

Lemongrass and Tamarind Beef Stir Fry

  • 4 Serves
  • 10 minutes
  • 15 minutes

Recipe supplied by Meat & Livestock Australia (MLA).



4 Serves*
500g Rump Stir Fry Strips
180g  Udon Noodles
2 Stems Lemongrass, white part only, finely chopped, extra to serve
1/2 Small Wombok, shredded
1 Bunch  Baby Bok Choy, Quartered
1/3 cup (80ml) Tamarind Puree
1/3 cup (80ml) Beef Stock
30g Palm Sugar, grated
Pickled ginger, red chilli slices and coriander and edamame to serve
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Cook the noodles in a saucepan following packet directions, drain well and set aside. Heat a non- stick wok or frying pan over high heat. Add the beef cook in batches, stirring for 2-3 minutes until browned. Transfer to a clean plate.
  2. Add the wombok, buk choy, tamarind, stock and sugar to the wok. Toss to combine, stir fry for 2 -3 minutes. Return noodle and beef with any juices to noodle mixture, toss to combine and cook for 2 minutes until heated through.
  3. Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.

Top Tips

  • Thinly sliced beef sirloin or scotch can also be used in this recipe.
  • Swap palm sugar for brown sugar. Fresh lemongrass for lemongrass paste.
  • Udon noodles can be swapped out for a Gluten Free noodle option.
  • Refrigerate any left overs in a sealed container for next day lunches.

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