Beef with Lemon Grass and Mushrooms
Category: Beef Dishes Rating: 4 Contributor: n/a



  • 1 lb. beef tenderloin, sliced very thinly across the grain and cut into 2 x 3 inch pieces
  • 1 cup button mushrooms
  • 2 stalks fresh lemon grass, sliced paper-thin and finely chopped
  • 1 tsp. sugar
  • 2 fresh red chili peppers, minced
  • 1/2 cup roasted peanuts, coarsely ground
  • 6 cloves garlic, minced
  • rigs of cilantro to garnish
  • 3 tbsp. fish sauce or light soy sauce
  • 1 tsp. cornstarch
  • freshly ground black pepper 31/2 tbsp. vegetable oil
  • 2 medium onions, finely sliced

1. Combine the beef, lemon grass, chili, half the garlic, 2 tablespoons fish sauce, cornstarch, black pepper, and 2 tbsp. oil in a bowl. Set aside for 30 minutes.

2. Pour 1 tbsp oil in the wok over a medium heat and add the onions and the remaining garlic. Stir-fry for 1-2 minutes until they are golden brown. Remove the onions and set aside. Add 1/2 tablespoon more oil and, when hot, add the beef, the mushrooms, the rest of the fish sauce, and the sugar. Sautee over a high heat for 1-2 minutes or until the beef is just cooked.

3. Scoop the food from the wok and arrange it on a warmed serving dish. Arrange the sautee onions around it and sprinkle the peanuts and black pepper over everything. Garnish with cilantro sprigs.

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