We don't eat red meat very often, but both Adam and I love it and since it is Adam's birthday this weekend, I made this as a treat. It was great! You could always do it with chicken or even tofu, though, if you wanted. Serve over steamed rice.*
For specific directions about using lemongrass, check out http://thaifood.about.com/od/thairecipesstepbystep/ss/lemongrasshowto.htm before you start.
I only used 2 tsp oil because I have a non-stick wok, if yours is not non-stick, you'll have to use more.
1.5 lbs beef tenderloin, thinly sliced
2 stalks fresh lemongrass, minced in food processor (see instructions at website above)
2 shallots, thinly sliced
1 onion, thinly sliced
4 garlic cloves, chopped
1 knob ginger, grated or chopped finely
2 Thai chili, minced (optional)
1 head broccoli, cut in bite size pieces (lightly steam first, if you don't like your broccoli too crunchy)
2 tsp peanut or vegetable oil
2 tbls fish sauce
2 tbls soy sauce
2 tbls rice vinegar
1 tsp sugar
Stir fish sauce, soy sayce, vinegar and sugar together in a small bowl. Add 1 tsp oil to wok and stir fry lemongrass, shallots, onion, garlic, ginger and chili 1-2 minutes. Remove to bowl with slotted spoon. Add beef and stir fry a few minutes until desired doneness (I did mine medium-well). Pour in fish sauce mixture and then add the veggies back in and continue cooking a few more minutes. Serve over rice.
*I used brown jasmine rice, which was fantastic, but you can use any type of long grain rice. I love rice, it's one of my favorite foods. There are tons of varieties out there. I've had brown rice of various types, red rice, and purple rice. Whenever possible, try to eat brown over white. Recent research found that eating white rice increases the risk of Type II diabetes while eating brown rice reduces it.