Stir-fried Hot and Sour Beef with Wilted Herbs

Stir-fried Hot and Sour Beef with Wilted Herbs
Serves 2, 3 points per serving (original points)

225g fillet steak
15 g pack basil, leaves only, roughly torn
15 g pack coriander, leaves only
1 small red onion, peeled and very thinly sliced
pinch dried crushed chillies
2 cloves garlic, peeled and chopped
1 stem lemongrass
1 teaspoon sesame oil
2 tablespoons lime juice
2 tablespoons fish sauce or light soy sauce
200 g pack beansprouts

The steak needs to be sliced very thinly, which is easier if it is well chilled beforehand. Trim off any fat, wrap in cling film and pop in the freezer for 15-30 minutes while you prepare the remaining ingredients – everything needs to be ready to go as the cooking is very swift. 

Bash the lemongrass with the flat of your knife – this makes it much easier to chop finely as well as releasing the essential oils. Place in a small bowl with the garlic. Mix the lime juice and fish sauce in another small bowl. 

Cut the beef into thin slices across the grain. Mix with half the torn basil and coriander leaves, the crushed chillies and the red onion in a bowl. Place a wok or large frying pan over a high heat for 2-3 minutes or until smoking hot. Add the sesame oil and swirl it around the pan. Tip in the lemongrass and garlic, then as soon as it begins to colour (it takes only seconds), add the beef, onion and herb mixture. Fry for about 1-2 minutes, stirring once or twice, until the beef just begins to colour: it’s very important that it is not overcooked. Now add the lime juice, fish or soy sauce and beansprouts. 

Stir fry for a further 45-60 seconds – just long enough for the beansprouts to heat through. Turn the heat out and stir in the reserved herbs which will wilt from the heat of the pan. Serve immediately over rice.