Wednesday, June 22, 2016

Lemongrass Beef and Chinese Cabbage Stir-Fry


 I picked up some Chinese cabbage this week at the farmer's market because I rarely use it and it's perfect this time of year. While it's great used for slaws and soups, I decided to add it to this flavorful stir-fry. This is a dish that gets better the longer it sits, so save a little for lunch the next day!

1. Place garlic, green onion, shallots, lemongrass paste, soy sauce, honey, fish sauce, coconut oil, salt and pepper in a food processor; process until it forms a paste. 


2. Place beef in a shallow bowl and pour the marinade over; toss until well coated. Marinate in the fridge for at least 4 hours. 


3. Remove beef from the fridge 1 hour before cooking. Heat 1 tablespoon coconut oil in a large skillet or wok over high heat. Cook the beef for 1 minute per side (in batches if you need to) and transfer to a bowl. 


4. Add 1 additional tablespoon of oil to the pan and add the cabbage. Cook, stirring often, until the cabbage breaks down slightly. Add the beef (and any juices) back to the pan and remove from heat. 



5. Serve over rice (if using) and garnish with crushed peanuts and chopped cilantro. 



Lemongrass Beef and Chinese Cabbage Stir-Fry
Serves 4

All you need:
6 cloves garlic, chopped
1 bunch green onion, sliced
2 shallots, peeled and chopped 
2 tablespoons lemongrass paste
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons coconut oil, melted
1/2 teaspoon salt 
1/4 teaspoon pepper
1 1/2 pound beef tenderloin steaks, thinly sliced 

1 head Chinese cabbage, chopped 
Crushed peanuts and chopped cilantro, for garnish 
Jasmine rice, for serving (optional)

All you do:
1. Place garlic, green onion, shallots, lemongrass paste, soy sauce, honey, fish sauce, coconut oil, salt and pepper in a food processor; process until it forms a paste. 
2. Place beef in a shallow bowl and pour the marinade over; toss until well coated. Marinate in the fridge for at least 4 hours. 
3. Remove beef from the fridge 1 hour before cooking. Heat 1 tablespoon coconut oil in a large skillet or wok over high heat. Cook the beef for 1 minute per side (in batches if you need to) and transfer to a bowl. 
4. Add 1 additional tablespoon of oil to the pan and add the cabbage. Cook, stirring often, until the cabbage breaks down slightly. Add the beef (and any juices) back to the pan and remove from heat. 
5. Serve over rice (if using) and garnish with crushed peanuts and chopped cilantro. 
 

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