Skip to content

Lemongrass beef stir-fry

Serves: 4 people
Prep time:



  • 2 tbs olive oil
  • 600 g beef sirloin, thinly sliced
  • 1 medium brown onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 2 clove garlic, crushed
  • 1 tbs corn flour
  • 2 stalks lemongrass, trimmed, thinly sliced
  • 250ml (1 cup) Campbell’s Real Stock - Beef
  • 1 long red chilli, thinly sliced on an angle
  • ½ tbs soy sauce
  • ½ tbs fish sauce


  1. Heat a wok or large frying pan over high heat. Add 1 tbs of oil. Add half the beef. Stir- fry for 3 minutes or until lightly browned. Remove to a plate. Repeat with remaining oil and remaining beef.
  2. Add onion, capsicum, garlic, lemongrass and chilli to wok. Stir-fry for 2 minutes or until onion is soft. Add Campbell’s Real Stock and simmer for 2 minutes. Return beef. Add soy sauce and fish sauce and stir-fry for 2 minutes or until heated through.
  3. Combining 1 tbs of corn flour and 2 tbs of water to make slurry add to stir-fry, return to the boil. Remove.
  4. Serve with steamed rice