Recipe: Stir-Fried Beef with Lemon Grass (food processor) (Cambodian)

STIR-FRIED BEEF WITH LEMON GRASS

1 lb (500 g) boneless sirloin, cut into 1/4-inch strips
FOR THE PASTE:
2 stalks lemon grass, soft white part only, thinly sliced
5 cloves garlic, coarsely chopped
1 large shallot, coarsely chopped
1 1/2 tsp coarsely chopped, peeled galangal
6 kaffir lime leaves, deveined
2 tbsp chopped fresh coriander stems
1/2 tsp ground turmeric
2 red bird's eye chilies
1/2 cup water
FOR THE STIR-FRY:
1/4 cup vegetable oil, divided use
1 onion, thinly sliced
1/2 red pepper, thinly sliced
4 green onions, split lengthwise, cut into 2-inch pieces
3 tbsp Asian fish sauce
2 tbsp granulated sugar
1/2 tsp salt
1/2 cup coarsely ground peanuts, divided use
Chopped fresh coriander
sticky rice and stir-fried bok choy (for serving)

TO PREPARE THE PASTE:
Put lemon grass, garlic, shallot, galangal, lime leaves, coriander stems, turmeric, chilies and water in blender or mini-food processor. Blend until smooth, 2 to 3 minutes.

Transfer paste to medium bowl. Add meat and mix well. Set aside.

TO PREPARE THE STIR FRY:
Heat large skillet or wok on high heat. Add 2 tablespoons oil, onion and red pepper. Cook 2 to 3 minutes or until tender. Transfer to plate.

Return skillet or wok to high heat. Add 2 tablespoons oil, green onions, meat, fish sauce, sugar and salt. Cook 3 to 5 minutes or until beef is no longer pink.

Add reserved onion mixture and half of peanuts. Cook 1 minute or until heated through.

TO SERVE:
Garnish with remaining peanuts and chopped coriander. Serve with sticky rice and stir-fried bok choy.

Makes 4 to 6 servings
Adapted from source: The Elephant Walk Cookbook by Longteine De Monteiro and Katherine Neustadt