Preparation time: 30 mins plus 4 hours marinading
Cooking time: 10 mins plus rice
500g rump steak, cut into thin strips
3 stems lemon grass, white part only, finely chopped
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fish sauce
2 tbsp light brown sugar
1.5 tbsp olive oil
1/4 cup chopped, roasted peanuts (rinse off the salt if you've bought salted peanuts)
1.) Mix the lemon grass, onion, garlic, fish sauce, sugar and oil to make a marinade.
2.) Pour over the meat, toss well. Cover and refrigerate for 3-4 hours.
3.) Heat the wok until it starts to smoke (you don't need to put oil in the wok)
4.) Stir-fry the beef on a high heat until just browned, ensuring the lemon grass and garlic don't get burned.
5.) Add the roasted peanuts, stir-fry for another 30 secs then serve.
Serve on a bed of basmati rice.
[Adapted from a recipe in 'The Complete Stir-Fry Cookbook' published by Family Circle.]