- Place chilli, lemongrass, lime rind, salt, sugar, fish sauce and ginger into a pestle and mortar, and pound together – or finely chop together.
- Heat oil in a wok or large frying pan and add the shallot and beef strips. Stir-fry for 2-4 minutes until meat is browned on all sides. Add the chilli mixture and stir through. Add the ‘greens’ and allow to wilt slightly. Add coconut milk for a creamy result or leave out for a non-creamy stir-fry. Drizzle with lime juice and serve.
- Serve with prawn cracker or steamed rice.