Lemongrass beef stir fry

Fragrant, spicy stir fry. Serve with jasmine rice cooked with the lemongrass trimmings for an extra layer of flavour.

• 2 tbsp oil
• 2 lemongrass stalks, trimmed and grated with a microplane
• 2 cloves garlic, minced
• 2 red chillis, de-seeded and sliced
• 300g rump steak, trimmed and thinly sliced
• 100g baby corn, sliced in half lengthways
• 1 carrot, sliced into skinny-thin batons
• 1 tbsp tamarind paste
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• Juice of ½ lime
• Handful coriander leaves

1. Heat the oil in a wok until toasty hot
2. Add lemongrass, garlic and chilli and stir, then add the beef and stir fry for 2 mins
3. Turn heat to medium and add tamarind, sugar and fish sauce
4. Stir in and add carrot and baby corns
5. Cook, stirring, for 2 mins
6. Add lime juice and fresh coriander and stir again before serving straight away