Thai Stir-Fried Beef with Chilli and Lemongrass

This stir-fry sauce is rich in flavour and nutrients – from the digestion-boosting chilli and lemon grass to the anti-inflammatory ginger and garlic. Serve with stir-fried vegetables and glass (mung bean) noodles if you can get hold of them (look in Chinese supermarkets). Otherwise, serve with brown rice noodles or soba (buckwheat – gluten- free, despite the name) noodles, or low-GL or brown basmati rice.

Serves 4


For the sauce

11/2 lemon grass stems

1 tsp mild red chilli, deseeded

2.5cm (1in) chunk root ginger, peeled 3 medium garlic cloves

1/2 tbsp tamarind paste

1 tbsp coconut oil or mild or medium (not extra virgin) olive oil

600g (1lb 5oz) good quality steak, cut into strips 2 tbsp nam pla or Thai fish sauce

1 tbsp fresh lime juice


  1. Remove the tough outer layers from the lemon grass and soak the soft inner core in boiling water for 5 minutes to get maximum flavour.
  2. Blend the lemon grass and other sauce ingredients together until well
  3. Heat the oil in a wok or large frying pan until very hot, then add the beef and the blended Cook on a high heat for a minute or so, until the meat is seared.
  4. Add the fish sauce and lime juice, stir and

Cook’s Notes

Gluten-free, wheat-free, dairy-free

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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