Do you ever run out of dinner ideas? I recently read an article saying that in the Western World we are a little bit stuck in a foodie rut when it comes to the evening meal. We keep repeating the same foods and same recipes day after week after month after year and that our diets would benefit from a little more variety.
This, dear friend, is definitely true at my house.
- chicken with rice
- slow cooked spiced beef wraps
- eye fillet steak with vegetables
These are a few of the dishes that do the never ending tango at my dinner table. Especially when I get busy.
So I love it when I find a new recipe that looks simple, delicious and family friendly. Which is exactly what happened yesterday.
Thanks to a tip off from one of my favourite online foodie spots, SBS food, I had an awesome dinner last night.
Of course I have to share the recipe with you, my lovely reader because I know that you love simple yet delicious recipes too.
So here ’tis, a little modified but with full thanks to Luke Nguyen.
Stir-fried Beef with Lemongrass, Mango and Lychee
500 g beef rump steak
3 lemongrass stalks, finely chopped
2 tbsp fish sauce
2 garlic cloves, crushed
2 tbsp olive oil
1 small onion, thinly sliced
4 cm piece ginger, julienned
2 tsp sugar
1 tbsp fish sauce 1 tbsp fish sauce
1 tbsp rice vinegar
1 tbsp sugar
2 tbsp olive oil
2 tbsp lemon juice
1/2 to 1 tsp chilli powder. Depending on what your kids will eat, you could even use the original 1 fresh chilli diced.
150 g dried vermicelli noodles, cooked as packet instructions
4 fresh lychees, peeled, seeded and quartered
1-2 mangoes, peeled and diced
16 mint leaves, sliced 2 Tbsp roasted peanuts 8-10 baby tomatoes, halved
Slice the beef into 2 mm-thick strips and place in a bowl. Add 2 tablespoons of the chopped lemongrass, fish sauce and the garlic. Toss to combine well, then stand to marinate for 10 minutes.
Meanwhile, prepare the dressing. Place all the ingredients in a small jug, whisk well to combine.
Heat half the oil in a large wok over very high heat and stir-fry half the beef and the marinade just until browned. Remove from the wok and repeat with the remaining beef and marinade.
Reduce the heat and cook off the remaining lemongrass and the ginger in a little extra oil, until soft. (2-3 minutes). Return the beef to the wok, add the sugar, & stir-fry for another 30 seconds or heated through. Remove from the wok and set aside.
Place the cooked rice noodles in a large platter. Top with the diced mango, lychees and mint and tomatoes. Stir through half the dressing. Place the lemongrass beef on top and scatter over the peanuts. Add the rest of the dressing.
*Feel free to hit Luke and SBS food up for the original recipe by clicking here. It is definitely a little more exotic and also, his salad is sitting in a fancy garden somewhere, so it looks so awesome.
Which recipes are on high rotation at your house? Do you think you need to branch out a little or do you like your dinner just as it has always been?