Lemongrass and Tamarind Beef Stir Fry

4 Serves
10 minutes
15 minutes

Recipe supplied by Meat & Livestock Australia (MLA).

Set a Reminder to cook 06/19/2026 11:14 06/19/26 12:14 Australian Eastern Daylight Time IGA Recipes – Lemongrass and Tamarind Beef Stir Fry Reminder – Lemongrass and Tamarind Beef Stir Fry https://www.iga-au.mom/recipes/dinner/lemongrass-tamarind-beef-stir-fry/

Ingredients

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

Method

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.
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.
Divide noodle mixture amongst serving bowls. Top with ginger, chilli, coriander and edamame. Serve.