Thai Wok Welsh Beef with Greens


  1. Place chilli, lemongrass, lime rind, salt, sugar, fish sauce and ginger into a pestle and mortar, and pound together – or finely chop together.
  2. 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.
  3. Serve with prawn cracker or steamed rice.

Recipe Information

Serves 4
Calories 208 kcals
Cooking Time


  • 450g (1lb) lean Welsh beef rump steak, cut into thin strips
  • 1 red chilli, deseeded and sliced chopped
  • 1 piece lemongrass, finely chopped
  • 1 lime, rind removed and juice from ½
  • Salt
  • Pinch sugar
  • 5ml (1tsp) fish sauce
  • 1” (2.5cm) piece root ginger, peeled and finely chopped
  • 15ml (1tbsp) oil
  • 1 shallot, thinly sliced
  • Baby greens in season, eg, spring cabbage, calvo, tender-stem broccoli, etc
  • 25-30ml (5-6tbsp) coconut milk (Optional)

Nutrition Information

  • Calories 208 kcal
  • Energy 873kJ
  • Fat 8g
  • Saturates 2.4g
  • Salt 0.8g
  • Iron 4.2g
  • 5-a-day 1.5