Lemongrass Beef & Thai Basil Stir Fry

Super tasty and ready in less time than it takes to order take away, this fragrant stir fry deserves a spot in your week night dinner repertoire!


  • 1 tbsp sesame or peanut oil

  • 1 shallot, finely sliced

  • 1 stalk lemongrass, finely sliced

  • 1cm piece of ginger, grated

  • 1 small red chilli, deseeded and finely sliced

  • 500g beef mince

  • 1 tbsp fish sauce

  • Juice of 1 lime

  • 1/2 tsp sugar

  • 1 large handful green beans, ends removed and halved lengthwise

  • 1 cup Aussie Sprouts Bean Sprouts

  • 1/2 cup Thai basil leaves

  • 100g vermicelli noodles


  1. Heat oil in a wok over medium heat. Add shallot, lemongrass, ginger and chilli and stir fry for 2-3 minutes until softened.

  2. Add beef and cook for a further 3-4 minutes until browned. Stir through fish sauce, lime juice and sugar.

  3. Add beans and bean sprouts and cook for 1-2 minutes until softened slightly. Toss through Thai basil leaves.

  4. Place vermicelli noodles in a large bowl of boiling water and let stand for 5 minutes or until noodles are soft. Drain.

  5. Divide noodles between 4 plates or bowl, spoon over beef mixture and serve.

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