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Vietnamese Beef with Lemon Grass and Chilli - converted from a Golden Lotus cooking class



4 portion(s)


  • 2 Eschallots or spring onions, chopped roughly
  • 6 cloves garlic, peeled
  • 2 tablespoons soy sauce (light)
  • 1.5 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 heaped teaspoon Cracked Black Peppercorns
  • 2 teaspoons raw or rapadura sugar
  • 1 teaspoon Vietnamese or Chinese five spice
  • 2 tablespoons olive oil
  • 2 heaped teaspoons sesame oil
  • 2 level tablespoons chilli sauce
  • 2 Large red chillies seeds removed
  • 850 grams Rib fillet steak, sliced thinly



  • 1 Large red chilli seeds removed
  • 3 Eshcallots, roughly chopped
  • 20 grams red capsicum, seeded
  • 5 sticks lemongrass, stalks

Recipe's preparation

  1. To make the marinade, place eschallots, garlic, soy sauce, oyster sauce, fish sauce, pepper, sugar, five spice, olive oil, sesame oil, chilli sauce and red chillis into TM mixing bowl and chop at speed 7 for 2 seconds.

    Pour marinade over thinly sliced beef and let marinate (I found it was best left on the bench to bring the beef down to room temperature) for up to an hour.

    To make the sauce, add red chilli, eschallots, capsicum, and lemon grass to the TM mixing bowl and chop at speed 7 for 3 seconds.

    Saute sauce in TM bowl for 3 minutes at 120 degrees, speed 1.

    Add beef and all marinade to the mixing bowl and cook at 100 degrees, Counter-clockwise operation speed 1, for six minutes.

    Garnish with extra red chilli, and serve with either steamed vegetables or rice.

    Bon Appetit!



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This dish is very aromomatic and warming as for any good curry tmrc_emoticons.) It is probably a little spicy for kids if they aren't used to spicy food but you can tone down the heat by eliminating a couple of red chillies if required.

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